Fusilli
This delightful Fusilli pasta is tossed in a rich, creamy tomato sauce, making it the perfect comforting dinner option for any night of the week.
Discover an easy and delicious way to enjoy pasta with this whole-food-plant-based Fusilli recipe.
Packed with flavor and nutrients, this dish comes together effortlessly, making it an ideal choice for busy weeknights or special occasions.
Visit vegancooking.recipes for more vegan meal inspirations that are healthy and satisfying.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a lower fat version, reduce the amount of olive oil or substitute it with vegetable broth. You can also add other vegetables like bell peppers or zucchini to enhance the dish.
Tips & Notes
- •Make sure to stir the sauce occasionally to prevent sticking.
- •For added protein, consider mixing in some cooked lentils or chickpeas.
Recipe Variations
- •Add roasted vegetables like zucchini, bell peppers, or eggplant for a more colorful dish.
- •Substitute the spinach with kale or arugula for a different flavor profile.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, feel free to substitute with any pasta you prefer, including gluten-free options.
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This delightful Fusilli pasta is tossed in a rich, creamy tomato sauce, making it the perfect comforting dinner option for any night of the week.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Add the crushed tomatoes, coconut milk, nutritional yeast, basil, salt, and black pepper to the skillet. Stir well to combine.
- 5
Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
- 6
Add the chopped spinach to the sauce and cook for another 2-3 minutes until wilted.
- 7
Combine the cooked fusilli with the sauce in the skillet, adding reserved pasta water a little at a time until the desired consistency is reached.
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with additional nutritional yeast or fresh basil if desired.
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