Dairy Free Creamy Tomato Spinach Pasta
This creamy tomato spinach pasta is an easy weeknight dinner made with onions, cherry tomatoes, spinach, pasta, and coconut milk for a simple dairy-free meal. It’s quick, easy, and comforting, with a creamy sauce made without heavy cream or cheese. Dairy free and delicious!
Ingredients:
1 onion, diced
1 to 2 tablespoons olive oil
2 cups cherry tomatoes, halved
2 cups fresh spinach or 1 cup frozen spinach, defrosted and drained well
1 can coconut milk or coconut cream
1 box penne pasta, cooked according to package directions
Salt, to taste
Black pepper, to taste
Optional: garlic powder and crushed red pepper flakes
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft and golden, about 5 to 7 minutes.
3. Add cherry tomatoes and cook until they soften and begin to burst, about 5 minutes.
4. Add spinach and cook until tender. If using frozen spinach, make sure it is fully defrosted and squeezed dry before adding it to the pan.
5. Pour in the coconut milk or coconut cream and stir to combine. Season with salt and pepper. Let the sauce simmer for a few minutes until creamy and slightly thickened.
6. Add the cooked penne to the skillet and toss until the pasta is fully coated in the sauce.
Serve warm.
Tips & Tricks
For a dairy version, use regular milk and top with parmesan cheese.
For extra flavor, add minced garlic with the onions or sprinkle in red pepper flakes for a little heat.
