Vegan Pasta With Roasted Vegetables And Spinach Recipe

About this recipe

A wholesome and flavorful vegan pasta dish featuring roasted cherry tomatoes, sautéed baby corn, and fresh spinach, tossed together for a satisfying dinner option.

Ingredients

• 100 g Mix Cherry Tomatoes
• 100 g Garlic - Single Clove
• 200 g Baby Corn - Packet
• 100 g Kale Leaf
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Preheat oven to 350°F. Place 2 cups of cherry tomatoes on a baking tray, spray with olive oil cooking spray, and sprinkle with salt and pepper. Bake for 10 minutes or until tender.
2. 2. Cook 300 g of your preferred vegan pasta in a large pot of boiling salted water for 10-12 minutes or until al dente. Drain and reserve 1/4 cup of the cooking liquid. Return the pasta to the pot along with the reserved liquid.
3. 3. Heat a medium frying pan over medium heat. Spray with olive oil cooking spray. Add 1 long red chili (thinly sliced) and 2 minced garlic cloves, cooking and stirring for 30 seconds.
4. 4. Add 1 cup of sliced baby corn to the pan and cook for 2 minutes or until heated through.
5. 5. Add the roasted tomatoes, sautéed baby corn mixture, and 3 cups of kale (roughly chopped) to the pasta. Toss everything together until well combined and the kale is slightly wilted.
6. 6. Serve immediately.