Pasta al Vino Rosso

Pasta al Vino Rosso is a rich and flavorful vegan dish that combines the boldness of red wine with perfectly cooked pasta and vibrant vegetables. This comforting meal is perfect for a romantic dinner or a cozy night in.

Ingredients

• Pasta (spaghetti or fettuccine) - 150 grams
• Red wine (dry) - 150 ml
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Shallot, finely chopped - 1 medium
• Cherry tomatoes, halved - 200 grams
• Spinach - 100 grams
• Fresh basil, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 3 minutes.
3. Add the halved cherry tomatoes to the skillet and cook for another 5 minutes until they start to soften.
4. Pour in the red wine and bring to a gentle simmer. Cook for about 5 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
5. Add the spinach to the skillet and stir until wilted, about 2 minutes. Season the mixture with salt and black pepper to taste.
6. Toss the cooked pasta into the skillet, adding a splash of reserved pasta water if needed to help the sauce adhere. Mix well to combine.
7. Finish with fresh basil and nutritional yeast if using, stirring to integrate the flavors. Serve hot.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 61 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from red wine and tomatoes, which can promote heart health.
• High in fiber from whole grain pasta and spinach, aiding in digestion.

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