What? You ask. How can this recipe be creamy, vegan, and non-dairy?
The secret is to blend potatoes, coconut milk, and tahini to make a creamy sauce. When you throw in some spinach, garlic, onions, and fresh cherry tomatoes, you end up with a delicious pasta entree. Serve with a fresh baguette of French bread, and you have a complete meal.
This dish is the perfect light meal for a cold, blustery fall evening. In addition, it is colorful, different, and fun.
2 small russet potatoes (peeled and cut into quarters)
2/3 cup onion (chopped)
2 cups coconut milk
2 cloves garlic (minced)
2 tablespoons tahini
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Better Than Bouillon (vegetable base)
½ teaspoon paprika
3 cups shell pasta (cooked according to package directions)
2 ounces fresh baby spinach
½ cup cherry tomatoes (cut in half for garnish)
Bring three cups of water, the potatoes, and onions to a boil. Cook for 15 minutes or until soft. Transfer the potatoes, onion, and ¼ cup of the cooking water to a blender. Add coconut milk, garlic, tahini, salt, pepper, bouillon, and paprika. Blend until smooth.
Pour this sauce into a pan on medium heat and almost bring it to a boil. Remove from heat. Add pasta, spinach, and tomatoes. Toss to combine.