Creamy Spinach Tomato Pasta

By michelew7

Ingredients

• 8 oz dry bow tie pasta
• 1-2 tbsp olive oil or buttery spread or oil spray
• 1 1/2 tbsp minced garlic
• 3 tbsp flour
• 1 tsp onion powder
• 1/2 tsp salt
• 1 1/2 tsp dried oregano
• 1 cup cashew cream or unsweetened creamer
• 1/4 cup Parmesan-type topping, optional
• 1 cup unsweetened milk of choice or additional creamer
• 1 can diced tomatoes, or 14 oz diced tomatoes
• 1 cup fresh or 1/2 cup frozen spinach, optional

Preparation

Step 1

Bring a salted pot of water to a boil. Boil pasta according to package directions, then drain fully but do not rinse.

Meanwhile, sauté the garlic in the oil for 1 minute. (Technically, you can use oil spray, but the oil will give a richer flavor and will help the sauce adhere to the pasta – It amounts to less than a teaspoon per serving, and I really think the flavor will be much better if you use oil instead of spray.)

Add the flour, onion powder, and salt. Sauté an additional minute, then whisk in the creamer, milk, oregano, and Parmesan, if using. Bring to a boil, whisking constantly. Boil and whisk for about a minute, then add the tomato and spinach – You can omit the spinach if desired. Stir until sauce thickens.

Add the pasta and stir to coat. Season with salt and pepper if desired. If the pasta absorbs the sauce and looks dry, stir in a little more milk of choice until sauce is creamy again.