This dish was inspired by the Tris Signature gnocchi served at Gnoccheria by Luzzo’s in New York City. The plate caught my eye on Instagram where it continues to trend due to the striking colors and love for saucy pasta. This version is on the healthier side with the omission of heavy cream and cheese, but it's still a delightful, quick, and easy meal!

Ingredients

1 1/2 cups tricolor rotini (or whatever pasta you have)

6 tablespoons vegan butter or coconut oil

6 tablespoons flour

3 teaspoons minced garlic

1/2 cup coconut milk

1 1/2 cups vegetable broth

2 cups spinach

1/2 hass avocado

3 teaspoons black pepper

1 1/2 teaspoons salt

1 teaspoon Dijon mustard

3 tablespoons Worchester sauce

3 teaspoons olive oil

1/2 cup tomato ragu

1/2 teaspoon chili flakes

1 teaspoon fresh thyme

1 teaspoon fresh cilantro, chopped

1 tablespoon dried parsley

1 1/2 teaspoons lemon juice

Instructions

Step  1

Cook the pasta according to the packet and drain each portion separately.(Separate the noodles by color before cooking, it will make it easier but is worth it if have the tricolor available. This should equate to a 1/2 cup for each portion).

Step 2

For the vegan alfredo sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, and coconut milk, mix until combined.  Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more coconut milk).

Mix in the regular colored pasta and mustard, set aside.

Step 3

For the spinach avocado sauce: Blend the avocado and spinach with a little bit of vegetable broth or water until smooth. 

Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, blended spinach avocado, and the parsley, fresh thyme, and cilantro. Mix until combined.  Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more vegetable broth).

Mix in the green colored pasta and set aside.

Step 4

For the spicy tomato sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, tomato ragu, and the chili flakes, mix until combined. Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more ragu).

Mix in the red colored pasta and set aside.

Note: You can also melt the butter and add the flour to form the roux first, then add the other ingredients.

When ready to serve, heat the portions individually and garnish to your liking.