Vegan Sun-Dried Tomato Pasta
This delicious vegan pasta recipe combines the rich flavor of sun-dried tomatoes with fresh ingredients, creating a quick and satisfying meal. Perfect for busy weeknights, it’s a flavorful dish that caters to both vegan and non-vegan palates.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
Ingredients
- 12 oz whole grain pasta
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes optional
- 2 cups spinach, fresh
- 1 cup vegetable broth
- to taste salt
- to taste pepper
- for garnish fresh basil leaves
- for serving nutritional yeast optional
Instructions
- In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. If using, add the red pepper flakes and cook for another 30 seconds.
- Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the vegetable broth and bring the mixture to a simmer. Stir occasionally for about 3-4 minutes until slightly thickened.
- Gently fold in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Add the drained pasta to the skillet and toss everything together until the pasta is well-coated with the sauce. Heat through for an additional 1-2 minutes.
- Plate the pasta and garnish with fresh basil leaves. Serve with nutritional yeast if desired.
Notes
Feel free to add additional vegetables like zucchini or bell peppers for extra nutrition. For a creamier sauce, you can incorporate a splash of coconut milk or a vegan cream substitute while cooking the sauce. This recipe can be easily doubled for larger servings or leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.