Sun-Dried Tomato Pasta
With sun-dried tomatoes, spinach, and a creamy sauce, this sun-dried tomato pasta recipe is a restaurant-style dinner you can make at home!
Ingredients
- 12 ounces bowtie pasta 340 grams
- 3 tablespoons vegan butter 42 grams
- 1 tablespoon oil from sun-dried tomato jar 15 ml
- 1 red onion diced
- 1 teaspoon salt 6 grams
- 2 garlic cloves minced
- 1 ½ cups sun-dried tomatoes drained and chopped, 180 grams
- 3 tablespoons flour 21 grams
- 2 cups plant milk 473 ml
- ¼ cup nutritional yeast 15 grams
- 2 cups spinach 60 grams
- ¼ cup chopped fresh parsley 15 grams
Instructions
- Cook the pasta per the package’s instructions (don’t forget to salt the pasta water). Reserve 1 cup (237 ml) of pasta water and then drain.
- While the pasta is cooking, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the sun-dried tomato oil. Add the onion, season with salt, and sauté until translucent. Add the garlic and sauté until fragrant. Add the sun-dried tomatoes and sauté for 1 minute.
- Stir in the flour and cook for 1 minute. Gradually whisk in the plant milk. Turn the heat to low and cook, stirring frequently, until the sauce has thickened. Stir in the nutritional yeast and spinach. Cook, stirring frequently, until the spinach has wilted. Turn off the heat.
- Stir the pasta into the sauce. Stir until the sauce coats every noodle. If the sauce is too thick and/or is having a hard time adhering to the pasta, stir in a bit of pasta water, 1/4 cup (59 ml) at a time, to loosen it up.
- Serve warm garnished with fresh parsley.
Notes
To store: Transfer leftover sun-dried tomato pasta to an airtight container and refrigerate it for up to 4 days. Reheat it in the microwave or on the stovetop with a splash of plant milk to bring back the creamy texture.
To freeze: Freezing pasta can make it a bit mushy, but if you don’t mind this, you can freeze sun-dried tomato pasta in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.
Nutrition
Calories: 616kcal | Carbohydrates: 100g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 773mg | Potassium: 1986mg | Fiber: 10g | Sugar: 22g | Vitamin A: 2948IU | Vitamin C: 36mg | Calcium: 259mg | Iron: 7mg