Truly Yummy Creamy Tomato Pasta Sauce
Creamy tomato pasta sauce with spinach – a quick gluten free, dairy free and vegan friendly pasta recipe that’s truly yummy.
I first came across the idea for this recipe while searching for a sauce to serve over ravioli and tortellini for a family member. I wanted to do something which was a little different from the usual pesto or classic tomato sauce. Something simple, comforting and special enough to let my own gluten free pasta shine.
After a few tweaks my Truly Yummy Creamy Tomato Pasta Sauce was born. It’s a rich, comforting full of flavour restaurant style sauce whilst still being completely gluten free and dairy free. It also makes a fantastic option for Meat Free Mondays or for serving to vegetarian and vegan friends.
One of my favourite tips for this recipe is to use frozen spinach. It’s more affordable, doesn’t go off and is always ready to use straight from the freezer. Once cooked, it works just as well as fresh spinach in the sauce.
I use a dairy free soya cream to create the creamy texture in this sauce. If you’re struggling which dairy free cream works best for different recipes, take a look at my cream guide in the substitutes section.
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Truly Yummy Creamy Tomato Pasta Sauce
Equipment
- 1 large shallow pan with lid
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 1 red pepper, deseed and halve. Cut each half into six strips, then cut each strip in half.
- ½ tsp dried oregano
- ½ tsp dried chilli flakes
- 1 tbsp tomato purée recommend Mutti Concentrate Tomato Purée
- 90 ml white wine
- 100 g semi dried / sun soaked / sun blushed cherry tomatoes usually found in the fridge area of the supermarket or on a deli counter
- 200 ml chicken stock recommend Knorr Chicken Stock Pot
- 90 ml soya cream recommend Alpro Single Soya
- 3 cubes of frozen spinach
- 50 g pecorino (optional), grated
- salt and pepper
Instructions
- Heat the olive oil in the pan on a low to medium heat.
- Add the diced onion and cook until it starts to soften then add the crushed garlic and cook for a further 30 seconds before adding the red pepper strips.
- Once the pepper has started to soften add the oregano, chilli flakes and a grind of salt and pepper.
- Give everything a good stir before adding the tomato purée and white wine.
- Stir again and cook for another minute until the wine has reduced down slightly.
- Add the sun blushed tomatoes, chicken stock, soya cream and cubes of frozen spinach.
- Allow to cook, stirring occasionally until the frozen spinach has melted and mixed into the creamy tomato sauce.
- If using, now is the time to sprinkle in the pecorino and cook for a further minute until the cheese has melted and mixed into the sauce.
- Serve with gluten free pasta.