Pasta with spinach and tomatoes (vegan)
Pasta with Spinach and Tomatoes (Vegan)
Welcome to the world of culinary delights! Today, I will guide you step by step in preparing delicious pasta with spinach and tomatoes, perfectly suited for a vegan diet. This recipe combines the fresh flavors of vegetables with the smooth texture of homemade pasta, providing not only a healthy meal but also a satisfying culinary experience. Get ready to discover how to transform simple ingredients into sophisticated dishes, ideal for any occasion.
Preparation Time
- Active time: 30 minutes
- Cooking time: 10 minutes
- Total: 40 minutes
- Servings: 4
Ingredients
For the spinach pasta:
- 1 bunch of fresh spinach
- 2 tablespoons of extra virgin olive oil
- White flour, as needed
- 1 teaspoon of salt
For the tomato pasta:
- 1/2 can of tomatoes in juice (about 200g)
- 1 teaspoon of salt
- 2 tablespoons of extra virgin olive oil
- White flour, as needed
For the garnish:
- Green beans
- Corn kernels
- 2 garlic cloves
- Salt and pepper to taste
A Bit of History
Pasta has a long history, being a staple food in various cultures. Its origins are lost in the mists of time, but it is known to have been created from a simple mixture of water and flour. This type of food has evolved over the centuries, including the addition of ingredients like spinach and tomatoes, which not only enrich the flavor but also add a splash of color to the plate.
Step by Step
Preparing the spinach pasta
1. Boil the spinach: In a pot, add salted water and bring it to a boil. When the water is boiling, add the spinach leaves. Let them boil for 2-3 minutes until softened.
2. Drain the spinach: Use a sieve to drain the cooked spinach. Let it cool slightly, then mash it with a fork or in a blender to obtain a smooth paste.
3. Prepare the dough: In a bowl, combine the spinach paste with 2 tablespoons of olive oil and salt. Gradually add flour, mixing until you get an elastic and non-sticky dough. If it is too wet, add more flour.
4. Roll out the dough: If you have a pasta machine, use it to roll out the dough. If not, place the dough on a floured surface and use a rolling pin to roll it into a thin sheet.
5. Cut the pasta: Roll the sheet of dough and cut strips 1-2 cm wide with a sharp knife. Unravel the strips on a floured table and let them dry slightly.
Preparing the tomato pasta
1. Prepare the tomato sauce: In a bowl, mash the canned tomatoes with a fork. Add salt and 2 tablespoons of olive oil. Mix well.
2. Prepare the dough: Just like with the spinach pasta, gradually add flour to the tomato paste, mixing until you obtain an elastic and non-sticky dough.
3. Cut the pasta: Follow the same instructions as with the spinach pasta to cut the pasta from the tomato dough.
Cooking the pasta
1. Boil the pasta: In a large pot of salted water, add the pasta (either the spinach or the tomato) and let it boil for 2-3 minutes. Cook until al dente, then drain and rinse under cold water to stop the cooking.
Preparing the garnish
1. Boil the vegetables: In a separate pot, boil the green beans and corn in salted water for about 5-7 minutes until tender.
2. Sauté the vegetables: In a pan, heat a few tablespoons of olive oil. Add the boiled vegetables, and after 2-3 minutes, add the crushed garlic. Season with salt and pepper to taste.
3. Mix the pasta with the vegetables: In a large bowl, mix the pasta with the sautéed vegetables. Make sure everything is well combined.
Serving
Serve the pasta with a generous drizzle of olive oil on top and, if desired, you can add some fresh herbs for extra flavor. This pasta pairs perfectly with a fresh green salad or a refreshing lemonade.
Suggestions and Variations
- Vary the vegetables: You can add grated carrots, zucchini, or roasted peppers to diversify the recipe.
- Season: Try adding herbs such as basil, oregano, or thyme for extra flavor.
- Alternative serving: This pasta can also be served cold, as a pasta salad, perfect for warm days.
Nutritional Information
This dish is not only tasty but also nutritious. Spinach is rich in vitamins A, C, and K, while tomatoes provide lycopene, a powerful antioxidant. Additionally, this pasta is a good source of complex carbohydrates, making it an excellent choice for a filling and healthy meal. A serving of pasta contains approximately 300-350 calories, depending on the amount of olive oil used.
Frequently Asked Questions
- Can I use frozen spinach? Yes, frozen spinach can be used, but make sure to thaw and drain it well before mashing.
- How can I improve the texture of the pasta? Ensure the dough is well kneaded and that you have used enough flour to avoid sticking.
- Can I prepare the pasta in advance? Absolutely! You can prepare the pasta a few hours ahead and keep it in the refrigerator, covered. When you are ready to serve, just boil your vegetables and mix everything.
Enjoy every bite of this spinach and tomato pasta, relishing the freshness of the ingredients and the satisfaction of cooking at home. This recipe is perfect for fasting days, but also for any lover of healthy and tasty food. Bon appétit!
Ingredients: For the spinach pasta: 1 bunch of spinach 2 tablespoons of extra virgin olive oil white flour 1 teaspoon of salt For the tomato pasta: 1/2 can of tomatoes in juice 1 teaspoon of salt 2 tablespoons of extra virgin olive oil white flour For the side dish: green beans corn garlic salt and pepper
