sovegan.com
15 Minute Sun-Dried Tomato + Spinach Pasta
The silken tofu makes the sauce smooth and creamy, and the sun-dried tomatoes bring that rich, savoury depth to the dish. It’s my go-to when I’m craving something that feels comforting and satisfying, but still light and fresh.
Ingredients
Ingredients
- pasta, we use bucatini (or use GF pasta)
- garlic cloves, peeled + finely chopped
- jarred sun-dried tomatoes in oil, drained + sliced
- silken tofu
- unsweetend soy milk, see tips
- nutritional yeast
- salt + pepper
- baby spinach
- lemon, juice only
- fresh basil, chopped
- vegan parmesan, to serve (optional)
Method
- 1
Cook the pasta in salted boiling water until al dente, but don’t drain yet.
- 2
While the pasta cooks, drizzle some of the oil from the jar of sun-dried tomatoes into a pan over medium heat. Add the garlic and sun-dried tomatoes, and cook for 2–3 minutes, until the garlic just starts to brown.
- 3
Meanwhile, blend the silken tofu, milk, and nutritional yeast until smooth. Pour the sauce into the pan, then season with a good pinch of salt and pepper. Add the spinach, lower the heat slightly, and cook until just wilted.
- 4
Stir in the lemon juice and chopped basil. Use tongs to lift the pasta straight into the sauce, adding splashes of pasta water as you go to loosen everything.
- 5
Remove from the heat and toss well, adding more pasta water if needed until the sauce is glossy and creamy. Taste and adjust seasoning.
- 6
To serve, divide between plates or bowls, spoon over any extra sauce from the pan, and top with vegan parmesan (if using) and freshly cracked black pepper.
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Community reviews
Rated 5 out of 5 from 5 reviews
- ashley
“love!”
- Delish!
“So easy and delicious. I whizzed up the spinach in the sauce for my fussy child, who loved eating green pasta.”
- Carolyn
“Delicious creamy sauce. Quick and easy to make.”
- Ruth Coles
“very tasty and thoroughly enjoyed by everyone”