Vegan Tuscan pasta with sun-dreid tomatoes
A creamy vegan sun-dried tomato pasta tossed with spinach and garlic in a rich, dairy-free Tuscan inspired sauce.
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Servings: 4 people
Calories: 520kcal
Equipment
- 1 skillet
Ingredients
- 12 oz gemelli pasta
- 2 tablespoon olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- ½ cup oil-packed sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ¾ cup vegetable broth
- ¾ cup heavy oat cream or coconut milk
- ¼ cup vegan parmesan plus more for serving
- 3 cups baby spinach
- Salt and black pepper to taste
Optional add-ins
- 1 can white beans drained and rinsed
- 1 cup sliced mushrooms
- 1 cup chopped asparagus
- 1 tablespoon lemon juice
- ¼ cup fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook the gemelli according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and oat cream. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally.
- Add the vegan parmesan and stir until melted and combined. Stir in the spinach and cook until wilted, about 1 to 2 minutes.
- Add the cooked pasta to the skillet and toss until evenly coated in the sauce. If needed, stir in a splash of reserved pasta water until the sauce reaches your desired consistency.
- Season with salt and black pepper to taste. Serve warm with extra vegan parmesan on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
- For extra protein, stir in white beans before adding the pasta.
- Fresh basil or a squeeze of lemon juice can brighten the dish just before serving.
Nutrition
Calories: 520kcal | Carbohydrates: 63g | Protein: 12g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 690mg | Potassium: 520mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3200IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3.5mg