Creamy Tomato, Garlic & Spinach Linguine
Opting for plant-based doesn’t mean having to let go of creamy, indulgent meals… noooo-sirrrrr-eeeee. And when it comes to creamy indulgent meals, nothing quite matches the comforting sight, smell and taste of a bowl of pasta. This super simple dish is proof that vegans can also enjoy those amazing flavours in your own home, even after a long, crazy day.
Creamy, garlic-y, rich and delicious. Paired with a crisp glass of white wine, this recipe is the perfect year-round comfort food.
Join Thea as she shows you how to make this seriously delicious summer time treat, from scratch, in under 15 minutes.
Here’s what you’ll need:
- 3 garlic cloves
- 8 sundried tomatoes
- Tbsp olive oil
- 150ml plant-based cream
- 2 tbsp nutritional yeast
- 1/2 lemon (juice)
- 1 tbsp soy sauce
- 1 tbsp sundried tomato puree
- Handful of spinach
- A few basil leaves to serve (optional)
Pasta for 2
409g CO2e per serving (13.4% fair daily food emissions)
Find out more at myemissions.green
The Brook 101 is designed to teach you how easily you can make delicious & varied plant-based meals at home.
It was filmed during lockdown. In a warehouse. Next to a steelworks. Partly on an iPhone.
Thank you to the professionals who helped make it look considerably less Blue Peter:
"Better This Way"
Graphics by: Georgie May Birch @birchbowl
Sound editor: Andy Brook: www.andybrook.com
Video editor: Conor Hayward https://www.linkedin.com/in/conor-hayward-641315133/?originalSubdomain=uk
Advice giver and equipment lender: Jon Boast www.televisioncameraman.co.uk