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Vegan Creamy Spinach and Roasted Tomato Pasta

Vegan Creamy Spinach and Roasted Tomato Pasta

Did you know that a pasta holiday actually exists? Today is “National Pasta Day” this is a holiday that I can totally stand behind and proudly celebrate often. Pasta is one of our family go to meals because most of the meals are relatively quick, filling and inexpensive. This day seemed like the perfect day to finally post our latest favorite creamy pasta dish.

One issue with I have with eating an entire plate of pasta is the complete carb load glucose spike that I experience. I never actually recognized what this felt like until I started tuning into how my body feels after I fuel it. Mindless overly processed eating is one issue that those of us eating the standard American diet don’t really recognize until we step away and start concentrating on fueling rather than consuming tons of nutrient empty meals. We still eat some processed things on occasion but I am really trying to get us to a point where we eat a whole food plant based diet daily. To avoid that carb load I added an entire can of white beans to the meal and this not only packed on protein but it gave it a creamier texture which we all loved.

This dish I is a highlight of a bunch of my favorite vegan foods all gathered into one creamy pasta dish. I also love that while you’re stuffing your face with whole wheat linguini you are also eating some raw spinach as well. Can you tell how much love I have for this dish? I hope you enjoy it as much as we do and if you make any adjustments please let me know what you did!

Tip* This dish tastes best fresh but it is also a great one to pack for a lunch if you have any leftovers. The texture of the creamy sauce changes a bit but does not separate like your traditional dairy creamy pastas.



Vegan Creamy Spinach and Roasted Tomato Pasta

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people



  • 1 1/2 pints cherry tomatoes
  • 1 box whole wheat linguini
  • 1 can white beans ( I prefer great northern)
  • 1/2 red onion
  • 4 garlic cloves
  • 4 cups spinach
  • 2 1/3 cup non dairy milk ( I prefer Ripple but any thicker milk will do)
  • 3 tbsp flour
  • 4 tbsp nutritional yeast
  • 1 tbsp dried or fresh rosemary
  • 2 tbsp olive oil
  • 1 1/2 tsp sea salt


  1. Preheat oven to 400 degrees. Chop cherry tomatoes in half length wise and toss into a small bowl, pour in one tablespoon of olive oil and add a pinch of salt.

  2. Place halved cherry tomatoes on a cookie sheet covered in parchment paper facing upright and place into the oven and cook for 20-25 minutes. We like ours really roasted so I usually remove around 25 minute mark. Set out to cool until the rest of the meal is made.

  3. Boil pot of water and cook linguine per package instructions


  1. Dice red onion and mince garlic and add to a saute pan with a tablespoon of olive oil saute for 5 minutes or until red onion starts to appear see through

  2. Add milk, whisk in two tablespoons of flour gradually and then whisk in 4 tablespoons of nutritional yeast. (Keep in mind the sauce does not have to be perfectly smooth at this point it will be going into a high powered blender)

  3. Let the sauce cook on low  for a few minutes to thicken after all ingredients have been added

  4. Add 4 cups of spinach to high powered blender (I love my vitamix) Pulse until spinach is chopped finely 

  5. Pour in sauce from pan and add drained and rinsed white beans into blender

  6. Continue to pulse once all ingredients are added for approximately 20 seconds or until sauce appears smooth and mixed


  1. Once linguini is cooked strain and rinse and place back into warm pot

  2. Pour sauce on top of linguine and add roasted tomatoes dish and enjoy! 




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