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Creamy One Pot Pasta {Dairy Free; Gluten Free}
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
dairy free, easy dinner recipes, gluten free, pasta
Servings:
6
Calories:
384
kcal
Author:
Cindy Hopper
Equipment
Stock Pot
Ingredients
1
Tablespoon
olive oil
1
onion
diced
3
cloves
garlic
minced (about 3 teaspoons)
2
tablespoons
tomato paste
1-
pint
grape tomatoes
halved
salt
to taste
pepper
to taste
2 ½
cups
vegetable broth
2 ½
cups
non-dairy milk
unsweetened
16
oz
dried rotini pasta
gluten-free
5
oz
fresh spinach
coarsely chopped
Instructions
In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle, and tomatoes begin to release liquid.
Season with salt and pepper, next add the vegetable broth, non-dairy milk, and pasta and stir until combined.
Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
Add the spinach and stir until wilted.
Remove from heat and serve immediately and serve.
Notes
Chickpea pasta did not work for this
Nutrition
Calories:
384
kcal
|
Carbohydrates:
68
g
|
Protein:
15
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
511
mg
|
Potassium:
713
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
3549
IU
|
Vitamin C:
28
mg
|
Calcium:
194
mg
|
Iron:
3
mg