Vegan Pasta Fresca

Name: Vegan Pasta Fresca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 16 ounces dry penne or other pasta; 3 tablespoons olive oil; 1 large red onion, thinly sliced; 5 medium cloves garlic, minced; 10 to 12 ounces grape or cherry tomatoes, halved; ½ to ¾ teaspoon fine sea salt; freshly cracked black pepper; ½ cup good quality balsamic vinegar; 3 ounces fresh baby spinach; optional proteins: canned chickpeas or white beans, baked tofu, seitan, sausage, etc; 1 small lemon, optional but recommended; Vegan Parmesan Cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 servings
Calories
295 kcal
Course
Side Dish, Main Course
Cuisine
American, Italian-American Fussion

Vegan Pasta Fresca

Finn Russell

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Inspired by Noodles and Company's pasta fresca, this vegan pasta recipe features tender penne, rich and sweet sauteed onion, garlic, spinach, and reduced balsamic vinegar. The result is a flavorful vegan pasta to serve as a side or entree. Add beans, vegan chicken cutlets, seitan, or tofu for an easy and satisfying weeknight dinner.

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Ingredients

Servings

16 ounces dry penne or other pasta
3 tablespoons olive oil
1 large red onion, thinly sliced
5 medium cloves garlic, minced
10 to 12 ounces grape or cherry tomatoes, halved about 2 ½ cups
½ to ¾ teaspoon fine sea salt
freshly cracked black pepper
½ cup good quality balsamic vinegar
3 ounces fresh baby spinach about 3 cups
optional proteins: canned chickpeas or white beans, baked tofu, seitan, sausage, etc.
1 small lemon, optional but recommended
Vegan Parmesan Cheese I used Violife, shaved with a peeler

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Instructions

Cook the pasta in salted water according to package directions. When the pasta is al dente, drain in a colander.
Preheat a large saute pan or pot over medium to medium-low heat and add the oil. When hot, add the onion and cook for about 5 minutes, until softened. Reduce the heat if needed so the onion doesn't brown.
Add the garlic and tomatoes and cook for another 3 to 4 minutes or until the tomatoes are juicy and softened. Add black pepper and ½ teaspoon fine sea salt.
Add the balsamic vinegar and simmer for 4 to 5 minutes or until slightly reduced. Add the cooked pasta and spinach to the pan (plus any cooked protein, if using).
Add juice from half of the lemon, if desired. Taste and season with additional salt and pepper. Remove from heat once the spinach is wilted, about 1 to 2 minutes. Top with vegan parmesan or other cheese. Serve warm with lemon wedges on the side.