Tomato Cream Rotini

Vegan-friendly, gluten free, and full of flavor. This simple recipe has it all, whether you're crafting a deluxe dinner or an easy lunch to take on-the-go.
  • 15
    Prep Time
  • 15
    Cook Time
  • x4
  • 1 box Modern Table Rotini
  • Olive Oil
  • 1/2 medium Onion diced
  • 1 clove Garlic minced
  • 1/4 c White Wine
  • 16 oz Diced Tomatoes including liquids
  • 1 can Coconut Milk
  • 1 c Baby Spinach
  • Vegan Parmesan to taste
  • Salt to taste
  • Pepper to taste
  • Fresh Parsley for garnish
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  1. In a pan over medium high heat, add olive oil and diced onions. Saute until onions are both tender and slightly golden.
  2. Add minced garlic, cooking for just 1 minute.
  3. Add the white wine to deglaze the pan cooking until the alcohol burns off. If for some reason you didn't want to use wine, use vegetable broth instead.
  4. Add the diced tomatoes and cover for about 10 minutes until the tomatoes start to thicken a bit.
  5. Season with salt and pepper.
  6. Add Coconut Milk. Alternately, you could use a dairy free milk or creamer. Cook (uncovered) until thickened.
  7. Meanwhile, boil the Modern Table Rotini until it's almost cooked. It will finish cooking in the sauce.
  8. Add the pasta to the sauce, adding more salt (or pepper) if necessary.
  9. Add the spinach to the pasta and sauce, stirring until just wilted.
  10. OPTIONAL: Top with a vegan parmesan (be sure to check the label if you are gluten free).
  11. Garnish with fresh parsley.

Recipe credit: The Veg Life.

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