Creamy Vegan Garlic and Tomato Pasta

Feel free to make garlic bread to have with this too of course!

Feel free to make garlic bread to have with this too of course!

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Ingredients

30mins

4 servings

1x Vetta Smart Protein Spirals or Penne Pasta 375g
1x Oatly! Organic Creamy Oat 250mL - with this you can add 2 if you'd prefer it creamier but just be aware that the calories jump up by about 400 per bottle
2x Punnets of Solnato or Cherry tomatoes
1x Bunch of broccolini or 1-2 cups of Broccoli florets (add as much as you want - we usually add quite a lot)
1x Large brown onion
1x Tablespoon of Minced Garlic - then adjust to taste
1x Tablespoon of tomato paste - then adjust to taste
Salt and Pepper to taste

Saved

30mins

1

Cook pasta as usual (I don't need to explain this to you lol)
2

Dice the onion into smaller chunks then saute in a pan with some olive oil.
3

Cut the tomatoes into halves
4

Add the minced garlic to the pan with the onion once the onion is nearly finished sauteing.
5

Add the tomatoes, tomato paste, cream and some pasta water (be careful not to add too much to avoid making it runny) and stir it all together.
6

Add salt and pepper gradually to taste and add more pasta water as required to keep it at your desired consistency.
7

Cut the broccolini or broccoli (if not already in small florets already) into smaller pieces.
8

Add more garlic and tomato paste as required.
9

Add the broccolini or broccoli to the mix closer towards the end - you'll know it's nearly ready when the tomatoes are going mushy.
The reason for this is cruciferous vegetables are very temperature sensitive and you'll lose most of their nutrtional benefits if you cook them too much - they'll only need 5mins or so to be soft enough to eat.
10

We usually combine the pasta and sauce/veggie mix together in a pot and stir it together.