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10-Minute Gluten-Free Vegan Pasta Romana

Need a healthy dinner in 10 minutes?  This 10-Minute Gluten-Free Vegan Pasta Romana is the perfect answer to a quick weeknight meal. All you need is one pot and a packet of gluten-free noodles for this oil-free, plant-based recipe.  With sundried tomatoes and fresh spinach, this has classic Italian flavors.
Total Time10 minutes
Course: Dinner, Entree
Cuisine: Gluten-Free, Italian, Pasta, Plant-Based, Vegan, Vegetarian
Keyword: dinner, gluten-free, greens, healthy, Italian, noodles, oil-free, one pot meal, pasta, plant-based, quick, spinach, weeknight, wfpb
Servings: 4
Calories: 246kcal

Ingredients

  • 4 servings 8-ounce gluten-free fettuccini pasta
  • 1/4 cup sundried tomatoes chopped
  • 1 tablespoon Italian seasoning
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic granules
  • 5 ounce fresh baby spinach
  • 2 vine-ripe tomato seeded and diced

Instructions

  • eat a large pot of water of water to a boil. Add the noodles. Cook until al dente, about 5 minutes, a few minutes shy of done. Consult the package for specific cooking instructions. Use tongs to remove the noodles and set aside in a medium bowl. Drain off all but about 1/2 cup of the pasta boiling water (usually about 1/2 inch of water in the bottom of the pot).
  • Add the chopped sundried tomatoes, Italian seasoning, nutritional yeast, and garlic granules. Increase heat to a simmer and cook 2 minutes, until aromatic.
  • Add the spinach. Cook until wilted, about 1 minute.
  • Add the pasta noodles back to the pot, along with the diced tomato. Cook 1 more minute, just until everything comes together.
  • Taste to adjust seasoning.
  • Serve immediately and enjoy!

Notes

Yield: about 7-8 cups