Creamy Vegan Pasta

Photo: Randy Graham, Valley VegetarianWhat? 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.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Comfort Food, Dinner, vegan and tagged . Bookmark the permalink.

2 Responses to Creamy Vegan Pasta

  1. Catherine Palmer says:

    This dish is absolutely delicious and satisfying! Love, love it and it will be a go to meal when I’m craving comfort food. Thank you!


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