EBT-Friendly: 100% of ingredients

From Carleigh Bodrug

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The easiest creamy pasta you’ll ever make—all in one pan! No boiling, no draining, no complicated steps. Just toss everything in a skillet, cover, and let it cook into a rich, velvety tomato-cream sauce with tender pasta and fresh spinach. A perfect weeknight dinner that’s completely plant-based and incredibly satisfying.

Ingredients:

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•   200 g pappardelle pasta (4 dry nests)
•   2 cups cherry tomatoes (cut in half)
•   1/2 red onion (diced)
•   2 cloves garlic (minced)
•   1 handful baby spinach (heaping)
•   2 cups vegetable broth
•   4 tbsp tomato pasta (heaping)
•   1 cup plant-based cream (soy, coconut, cashew, or sunflower)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large deep skillet, add all the ingredients: 200g pappardelle pasta (or 4 dry nests), 2 cups halved cherry tomatoes, ½ diced red onion, 2 minced garlic cloves, 1 heaping handful of chopped spinach, 2 cups vegetable broth, 4 heaping tablespoons of tomato paste, and 1 cup plant-based cream (soy, coconut, cashew, or sunflower).
2. Set the heat to medium and cover the skillet. Cook for 4-5 minutes, until the pasta has softened slightly.
3. Uncover and stir everything together until well combined. Cover again and cook for an additional 5-7 minutes, stirring once halfway through, until the pasta is al dente and the sauce has thickened.
4. Serve immediately, garnished with freshly chopped parsley and vegan parmesan if desired. Enjoy!

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