Creamy Garlic Tomato Pasta
This creamy garlic tomato pasta is rich, smooth and has a creaminess achieved without the use of a high fat dairy product! The trick is to mix in tahini to achieve that creamy consistency! This super simple hack will take your pasta to the next level! It is extremely easy, delicious and can be whipped up in 20 minutes or less!
What makes this pasta healthier?
Creamy pasta usually includes the use of a high fat dairy products such as cream or butter. Approximately 65% of the human population is lactose intolerant, which is why many people have problems digesting dairy and have upset stomachs after eating creamy pastas! This recipe uses tahini in place of high fat dairy products, making it dairy free and providing healthy fats! This pasta also contains no cholesterol, as cholesterol is only found in animal products! Use a whole wheat pasta to pack the meal with tons whole grains, which have been shown to be effective in reducing the risk of coronary heart disease, cardiovascular disease, cancer and diabetes! Add in additional veggies for even more vitamins, nutrients and minerals!
Can you taste the tahini?
The tahini flavor is not strong! My family and I were not able to taste it at all! The tahini simply adds the creamy texture! There is a relatively small amount added in compared to the tomato sauce so it is not overpowering! The addition of the nutritional yeast also masks the flavor. So don’t worry, your palate is not overwhelmed with tahini flavor!
What the heck is nutritional yeast?
Nutritional yeast or “nooch” as many vegans refer to it, is similar to the yeast used to make beer. It has what some would describe as a cheesy, nutty, umami flavor. It comes in yellow flake form and is used in recipes such as vegan mac and cheese, as a sub for parmesan cheese, or anywhere really that you need a cheesy flavor. It is vegan and gluten free and is usually fortified with b12 and folic acid. A quarter cup contains just 60 calories and 8 grams of protein!
Substitutes & Additions
- Feel free to use gluten free pasta to make this recipe gluten free!
- Change up the veggies and use whatever you have on hand!
- If you’re out of tahini another way to make your tomato sauce creamy is to add coconut cream (the thick part from a can of coconut milk)
- Top with a vegan parmesan cheese for extra delicious flavor!
Creamy Garlic Tomato Pasta
Ingredients
- 200 g Whole Wheat Pasta
- 3 cloves Garlic chopped
- 1 cup Mushrooms sliced
- 1/3 cup Cherry Tomatoes halved
- 1+1/2 cups Tomato Sauce
- 1/3 cup Tahini
- 2 tbsp Nutritional Yeast
- 3 cups Spinach
- Salt & Pepper to taste
Instructions
- Sauté the chopped garlic in a touch of olive oil for 30 seconds over medium heat until fragrant. Stir continuously so you don't burn the garlic, it should remain white and not turn golden or brown.
- Add in the mushrooms and cherry tomatoes and sauté for 5 minutes until cooked.
- Add the tomato sauce, tahini and nutritional yeast and mix until heated through
- Mix in your cooked pasta until completely coated.
- Add in your spinach an and cook for 1 minute until wilted.