One-Pot Creamy Sun-Dried Tomato Pasta

Pasta is our go-to for quick weeknight meals. And this one pot recipe makes cooking yummy food even easier.

Ingredients

-1 people+

Metric

Method

1. 1

   Put a splash of olive oil into a large pot over a medium heat. As soon as the oil is hot, add the garlic and chilli flakes. Fry for 3 minutes or until the garlic begins to brown.

   
2. 2

   Next add the vegetable stock to the pot along with an extra 300ml (10 fl.oz) of hot water from a kettle and a small pinch of salt, then add the pasta. Give everything a stir, bring the pasta to a gentle simmer, then cover and cook for 10 minutes. Give the pasta a stir every couple of minutes. After 7 minutes or so, if there’s still lots of water, try cooking for the remainder of the time with the lid off.

   
3. 3

   After 10 minutes the pasta should still be slightly firm. Add the sun-dried tomatoes, vegan single cream, white miso paste, lemon juice and nutritional yeast to the pot. Give everything a stir and season to taste with extra salt and pepper, then add the spinach and cook through for a minute or so until it has wilted and the pasta is cooked.

   
4. 4

   We like to serve our pasta with a drizzle of olive oil and a sprinkling of freshly ground black pepper.