Description
This is a creamy, flavorful vegan pasta dish featuring sun-dried tomatoes and spinach.
Ingredients
- 12 ounces pasta of choice
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil for garnish, optional
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat.
- Add sun-dried tomatoes and onion; cook until onion is softened, about 5 minutes.
- Stir in garlic, Italian seasoning, and red pepper flakes (if using); cook for 1 minute more until fragrant.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat and cook for 5-7 minutes, allowing sauce to thicken slightly.
- Stir in nutritional yeast and spinach; cook until spinach wilts, about 2-3 minutes.
- Add cooked pasta to the sauce and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For extra creaminess, blend half of the sauce before adding the spinach and pasta.
- Adjust red pepper flakes to your preferred spice level.
- Nutritional values estimated; varies by ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian