Vegan Pasta with Stinging Nettles
Stinging nettles are a natural superfood, boost metabolism, contain iron, more vitamin A and C than oranges and have a high protein content. This delicious pasta recipe contains everything you need for the transitional season and a perfect start into the summer. The creamy sauce perfectly matches whole wheat pasta or gluten-free penne.
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 2 clove of garlic
- 1 large carrot
- 1 tbsp tomato paste
- 400 g tomato passata
- ½ tsp vegetable broth powder
- ½ tsp paprika powder smoked
- ½ tsp coriander powder
- 1 tsp oregano dried
- salt
- pepper
- 40 g tender stinging nettle leaves and/or alternatively baby spinach
- 1 tsp cashew or almond paste
- 200 g pasta i.e. spelled flour or gluten-free pasta
Instructions
- Finely dice garlic and onion. Cut carrot into approx. 1 cm cubes.
- Heat olive oil in a big pot and add the onions. Roast for about 3 min. Add garlic and carrot cubes and roast for another 3 min.
- Add the tomato paste and for 1 min. Deglaze with passata. Add the spices and let it simmer on low heat for about 30 minutes.
- Add the stinging nettles (or bishop's wheat or spinach) underneath the tomato sauce and stir in cashew or almond paste.
- Prepare the pasta according to package directions.
- Before serving, sprinkle yeast flakes over the pasta with the tomato sauce.
Notes
As an alternative topping, use roasted sunflower seeds.
Tried this recipe?Let us know how it was!