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Vegan Sun-dried Tomato Pasta

Vegan Sun-dried Tomato Pasta: Creamy Goodness in 25 Minutes

Vegan Sun-dried Tomato Pasta is a creamy delight ready in just 25 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli pasta Substitute with gluten-free or bean-based pasta if desired.
For the Sauce
  • 1 cup Reserved pasta water Essential for thickening the sauce.
  • ⅔ cup Sun-dried tomatoes Prefer those packed in oil or rehydrate dry ones.
  • 4-5 cloves Garlic, minced Adjust quantity to suit taste.
  • ¼ teaspoon Italian seasoning Optional for enhanced flavor.
  • 4 ounces Vegan cream cheese Substitutes include sunflower seed cream or vegan ricotta.
  • ½ cup Vegan parmesan cheese Nutritional yeast can be a substitute.
  • 2 cups Baby spinach Omit if simpler dish is preferred.
  • Salt and pepper To taste.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. In the same pot, heat 1-2 tablespoons of reserved oil from sun-dried tomatoes over medium heat. Add minced garlic and sun-dried tomatoes, sauté for 1-2 minutes until fragrant.
  3. Lower heat and stir in Italian seasoning, vegan cream cheese, and reserved pasta water. Cook for 2-3 minutes until the sauce is creamy.
  4. Fold in baby spinach, letting it wilt for about 1 minute. Add drained pasta and mix for 20-30 seconds to coat.
  5. Serve immediately, optionally drizzling with lemon juice or additional vegan parmesan cheese.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This dish can be personalized with seasonal veggies like zucchini or protein sources like chickpeas.

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