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Tomato & Spinach Pasta

This is one of my favorite plant based recipes because it’s quick, easy and delicious.   15 minutes and minimal ingredients is all it takes to create this creamy, nutritious pasta dish that is packed with protein and vegetables.  

Tomato & Spinach Pasta

Prep: 5 minutes    Cook: 10 minutes


Banza chickpea pasta, 1 box

1 pint cherry tomatoes, halved

2 cloves garlic, diced

½ small white onion, diced

4-5 basil leaves, fresh, chopped  (could sub in dried)

1 ½ cups spinach, fresh

2 tbsp tomato paste

2 tbsp soy milk, unsweetened

1 tbsp vegetable broth (or olive oil)

2 tsp oregano, dried

½ tsp sea salt


Cook pasta as directed.

Sauté garlic cloves, onion, oregano in vegetable broth 3-5 minutes in a large saucepan.

Add cherry tomato halves, sprinkle salt on them and sauté an additional minute.

Add tomato paste & soy milk, mixing well. 

Cook on low until pasta is done. 

Add pasta to sauce. 

Add spinach, cooking for 1 minute to slightly wilt.

Top with basil and serve.

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