Roasted Tomato, Spinach & Basil Pasta


This dish is found from a great vegan cook book called ‘from Plant to Plate.’ We have made a few things from here, but this seems to be a family favorite or at least my favorite go to when I am clueless as to what to make for dinner. I like to serve it with Thug Kitchen‘s Almond Caesar Salad.

Roasted Tomato, Spinach & Basil Pasta


4-5 cups cherry tomatoes, halved

2 Tablespoons sun-dried tomatoes, chopped

1 Tablespoon avocado oil

6 cloves garlic, minced

1 teaspoon salt

2 cups baby spinach, coarsely chopped

8 ounces quinoa pasta

1/2 cup fresh basil, chopped

1/4 cup pine nuts, toasted (optional)

How To Play:

Preheat oven to 400. Toss the tomatoes with oil, garlic, and salt. Spread the coated tomatoes on a foil lined roasting sheet and roast until the tomatoes are shriveled and lightly browned, about 20-30 minutes. Once they have finished roasting, scraped the tomatoes and juices into a large bowl. Add the spinach and sun-dried tomatoes to the bowl.

While the tomatoes are roasting, prepare pasta according to package directions. When the pasta is ready, drain it and toss with the spinach, roasted tomatoes, and basil. To finish serve with toasted pine nuts and serve.

Thug Kitchen’s Almond Caesar Salad with Homemade Croutons


1/3 cup slivered or sliced almonds
1/3 cup hot water
1-2 cloves garlic
1/4 cup olive oil
2 tbs. lemon juice
1 tsp. Dijon mustard
1 tsp. rice vinegar
1 tbs. capers
1 head of your lettuce of choice, chopped
Handful of Homemade Croutons

1/2 loaf day-old bread (enough to make 5 cups of cubes)
3 tbs. olive oil
1 1/2 tbs. lemon juice
1 1/2 tsp. garlic powder
1 tsp. dried thyme
1/4 tsp. paprika
1/4 tsp. salt

How To Play:

For the croutons:
1. Turn your oven on to 400.

2. Cut the bread into bite-sized cubes, about 5 cups worth.  In a big bowl, combine the rest of the ingredients and mix.  Add the bread pieces and mix to make all the pieces get covered.

3. Pour evenly onto a baking sheet and bake for 20 minutes, stirring halfway through to make sure it doesn’t burn.  Serve right away or keep in an airtight container in the fridge.

For the salad:
1. Put the almonds in a glass with the hot water and let soak for about 15 minutes.  In the meantime, chop the garlic.

2. When the almonds start to feel soft, put them in a food processor or blender with the water they soaked in as well as the garlic, olive oil, lemon juice, mustard, and vinegar.  Blend until there are no large chunks of almond and it begins to look creamy.  Add the capers and run again for 5 seconds.