This extra easy-to-make meal is going to be perfect for busy weeknight dinners. It is packed with tomatoes, spinach and green cabbage and its garlicky and silky sauce is simply irresistible. Everything goes in the pot, even the raw noodles!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: dairy-free, healthy, Low in fat, oil-free, Soy-free, Vegan
4-5cupsgreen cabbage (about half of a cabbage)thinly sliced
14.5ozcanned diced tomatoes
1 tspdried spices (oregano, italian mix or parsley)
4cloves of garlicthinly sliced or crushed
½-1cupfresh basilmore for serving
4cupsveggie brothor water
salt and pepperto taste
3-4handfulls of spinach
Instructions
In a large pan or pot, combine all the ingredients except for the spinach (everything raw, including the noodles!).
On medium-high heat, bring to a simmer and then reduce the heat to medium-low. Keep cooking, covered, for about 12 minutes. Stir frequently to make sure the noodles don't stick together or to the bottom of the pot.
When the noodles are cooked al dente, turn off the heat, add the spinach and combine well. The spinach should wilt quickly. If most of the water evaporated and you want the noodles to cook longer, then add a splash of water, cover and cook until the noodles are done to your taste.
Serve immediately. Add some extra chopped fresh basil, red pepper flakes and vegan parmesan cheese if desired.
Notes
This meal is better enjoyed immediately!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.