Vegan and Gluten Free Creamy Spinach and Cherry Tomato Pasta

Spring! I love the abundance of fruits and vegetables spring brings. It inspires me to recreate dishes that I’ve had in the past and love, as well as try new recipes from a variety of vegan bloggers.

While at the grocery store this week, cherry tomatoes caught my eye. There was a huge display of them and instantaneously, I remembered a dish that I had a few years ago with spinach and cherry tomatoes. A creamy, ooey, gooey pasta dish full of things my tummy can no longer tolerate. Immediately, I grabbed a pack of said cherry tomatoes and didn’t think much about how I’d recreate the dish. Luckily, everything came together seamlessly with the help of my husband.


Vegan and Gluten Free Creamy Spinach and Cherry Tomato Pasta

1 c. cherry tomatoes (with each tomato, make a small incision and squeeze out seeds and then coarsely chop)

1 c. frozen spinach, thawed in microwave or under running water (make sure to squeeze all the water out!)

3 cloves of garlic, minced

1/4 c. prepared “chicken” stock- Edward & Sons or Better Than Bouillon

1 c. unsweetened non-dairy milk

2 tbsp. Earth Balance

1 tbsp. gluten free flour

1/4 c. non-dairy sour cream (I used Tofutti)

8 oz. gluten free pasta (Tinkyada brown rice spirals work well)

sea salt and cracked black pepper, to taste

garlic salt, to taste

In skillet, add “chicken” stock and garlic over medium heat. Let sauté for 2-3 minutes. Add chopped tomatoes. Sauté for approximately 4 minutes. (During this time, you can start your pasta and cook according to the directions on the package.) Add spinach, salt, pepper, and garlic salt to skillet and sauté until most of the liquid has been cooked off. Put mixture into a bowl. In the same skillet, add Earth Balance and gluten free flour. Mix well. Add non-dairy milk and non-dairy sour cream. Let cook on medium heat, stirring frequently until mixture has thickened. Add spinach and tomato mixture and cook for 2-4 minutes. Taste sauce and add salt, pepper and garlic salt as needed.

Once pasta has finished cooking, drain and return to pot. Pour sauce over pasta and stir well. Serve with vegan parmesan cheese if desired.

On a side note, Zack and I were way too amused whenever I discovered the app RedLaser. In addition to comparing prices on products, it also has a feature which gives you the Fooducate grade. As a result, we proceeded to scan numerous items in our kitchen seeing the cost online or nearby and the grade for the item. It’s rather amusing, or we’re just easily amused. Either way, check out the free apps! Happy scanning!


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