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Vegan Sun-Dried Tomato Pasta

A delicious and easy-to-make pasta dish featuring sun-dried tomatoes, garlic, and fresh herbs, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz Pasta Choose your favorite variety – spaghetti, penne, or gluten-free.
  • 1 cup Sun-Dried Tomatoes Use oil-packed for added flavor; drain excess oil.
  • 3 cloves Garlic Minced for robust flavor.
  • 2 tablespoons Olive Oil For sautéing.
  • 2 cups Spinach Fresh for vibrant color and nutrition.
  • 1/4 cup Nutritional Yeast For cheesy flavor without dairy.
  • 1/4 cup Basil Freshly chopped for aroma.
  • Salt and Pepper To taste.

Method
 

Cooking
  1. Boil water in a large pot and add a pinch of salt. Cook the pasta until al dente according to package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in the sun-dried tomatoes and sauté for about 3-4 minutes to allow their flavors to meld with the garlic.
  4. Add spinach to the skillet, stirring until wilted, about 2-3 minutes.
  5. Mix in the cooked pasta, pouring in reserved pasta water gradually to achieve desired sauce consistency.
  6. Sprinkle in nutritional yeast, fresh basil, salt, and pepper, tossing everything until well combined.
  7. Serve and enjoy, garnished with extra basil or a drizzle of olive oil, if desired.

Notes

For substitutions, try roasted red peppers instead of sun-dried tomatoes or use gluten-free pasta. Avoid overcooking the garlic to prevent bitterness and aim for al dente pasta for the best texture.