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Tomato, Spinach, and Garlic Pasta


A quick #quarantine meal! I don't think plant-based pastas get the applause they deserve because I genuinely have no idea how people are making chickpeas and lentils into spaghetti but I'm not going to look a gift horse in the mouth so. I used a whole bag of baby spinach for this so seriously go to town because that shit shrinks when cooked. I was the kid that waited minutes before saying "when" obnoxiously to the waiter shredding parmesan cheese on my pasta so I dumped a ton of nutritional yeast while I was still mixing it all in the pot instead and it honestly made a big difference.


  • 1 cup plant-based pasta

  • 1 cup Rao's Tomato and Garlic sauce

  • A lot of spinach (like I probably used more than 4 cups)

  • Grape tomatoes

  • 1/3 cup nutritional yeast

  • Salt and pepper


  • Follow instructions on pasta box (boil, cook time, etc)

  • In a pan cook spinach in water in segments until it becomes smaller

  • Slice your tomatoes in half and once the spinach is cooked add the them into the pan with water to cook

  • Add Rao's sauce with spinach and tomatoes and stir on low heat

  • Add in pasta after straining

  • Mix in nutritional yeast 

  • Mix in salt and pepper

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