Orecchiette with Creamy Vegan Tomato Sauce Recipe
Transport yourself to an Italian trattoria with this quick and tasty pasta featuring a creamy vegan tomato sauce and toasty bread crumbs. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 12 oz. dry whole wheat orecchiette pasta
- 1 15-oz. can no-salt-added diced tomatoes, undrained
- 4 cloves garlic, minced
- 1 small avocado, halved, seeded, and peeled
- 1 tablespoon white balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- ½ cup sliced fresh basil
- 6 cups fresh baby spinach and/or arugula
- Freshly ground black pepper, to taste
- ¼ cup whole wheat panko, toasted (see tip in intro)
- 2 tablespoons chopped toasted walnuts
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