This easy 20 minute vegan spinach and sun-dried tomato pasta will be a hit on a busy night with how fast it comes together! Add in a protein if desired to stretch it further!
We all love quick meals on busy nights and it doesn’t get much easier than this 20 minute vegan spinach and sun-dried tomato pasta.
Not only is it easy to make, but we all know that pastas are super comforting. They fill our hearts and bellies and make us feel at home.
Pasta dishes are also great if you are on a budget and easy to make allergen friendly.
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FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS VEGAN CREAMY GARLIC PARMESAN PASTA TOP 8 ALLERGEN FREE?
The ingredients that we need to look at here are the pasta, coconut milk, and vegan parmesan.
To start, you want to use a gluten free pasta. There are so many choices available now, so just use the one that you like the best.
Then, we have coconut milk. While it makes the dish creamier, you can swap it with other dairy free milks. We’d suggest oat milk for this because it’s creamier. But you may want to let it reduce a little longer.
And then we have the vegan parmesan cheese. We are use Violife in this recipe, which does contain coconut oil, but no other allergens. If you have a coconut allergen, you can use Follow Your Heart parmesan.
We also have a vegan parmesan on our site that you can make with sunflower seeds; however, it doesn’t melt well which is why we recommend using one of the store bought brands.
HOW CAN I MAKE THIS OIL FREE?
You can just add more vegetable stock in the beginning. It will drastically change the taste and not be as rich, but if you are used to being oil free then you will likely not mind.
DOES IT MATTER WHAT TYPE OF PASTA THAT I USE?
We are using fettuccine in the photos and we’ve also made with linguine; however, you don’t only have to use either in this recipe.
It does do well with tubular shaped pasta, like penne, and even ones like rotini or shells that can pick up and hold onto all the sauce. Whatever you have on hand will work perfectly.
CAN I PREP THIS VEGAN PASTA AHEAD OF TIME?
Yes! We’d recommend letting this cool completely and then storing in an air tight container for up to 5 days. If you meal prep you can split this up into individual containers.
You may want to or feel like you need a splash or two of dairy free milk when reheating.
CAN I ADD ANYTHING ELSE TO THE DISH BESIDES THE PASTA AND SAUCE?
Absolutely. Here’s some ideas:
- vegan chicken strips
- crispy chickpeas
- crispy tofu pieces
- sautéed mushrooms
- broccoli
- asparagus
For the mushrooms, broccoli and asparagus, you could add in once your noodles start to soften.
For the remaining, you can either cook those in the skillet first and then set aside and add back in at the end or cook in another skillet while making the pasta.
WHAT SIDES TO SERVE WITH THIS VEGAN CREAMY PASTA DISH?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
Pin this easy vegan spinach and sun-dried tomato pasta for later!
Easy Vegan Spinach and Sun-Dried Tomato Pasta
Ingredients
- 8 oz linguine noodles (sub your favorite noodles or Gluten Free if needed)
- 1 tbsp olive oil
- 1/3 cup sun-dried tomatoes, chopped small
- 3 cloves garlic, minced
- 1 cup canned coconut cream
- 1'4 tsp paprika
- 1/2 tsp salt
- 1/8 tsp chili powder
- 1/2 cup vegan parmesan cheese, grated
- 2 cups fresh spinach leaves, packed
- 5 fresh basil leaves, finely chopped
Instructions
- Cook pasta according to the directions on the box. Drain once complete.
- In a large skillet over medium heat, add oil.
- Once heated, and shiny, add in garlic and sun-dried tomatoes, stirring occasionally for 2 minutes.
- Add in coconut cream, paprika, salt, and chili powder. Stir together well. Bring to boil and then reduce to simmer.
- Add vegan parmesan cheese and stir until melted. The sauce should begin to thicken.*Add more coconut cream is sauce is too thick or continue to simmer if too saucy until desired consistency.
- Add in the spinach and stir until it’s wilts down.
- Remove from heat and toss in cooked and drained pasta noodles.
- Top with fresh chopped basil as a garnish over the top.
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Mary
I made this for dinner tonight. It came together quickly which I love. I used Follow Your Hearts Parmesan. The sauce was so creamy. Will definitely be making again. Can’t wait to try more of your recipes.
LarishaBernard
So happy to hear that. Thanks for taking time to leave a review!
Vonda Ransom
This pasta dish is so delicious and easy to make! I only needed to buy sundried tomatoes and had the remaining ingredients on hand. Mushrooms were added and I used cavapatti pasta. Although it’s pasta, the dish is filling without the heaviness.
LarishaBernard
So happy to hear that. Thanks for taking time to leave a review!
Barbara Jean Parland
Deliciousness as always! Will be making again
LarishaBernard
We’re so happy to hear that. Thanks for taking the time to leave a review
Sarah
This was so good! My store was sold out of the vegan Parmesan so I just used nutritional yeast and it was still really good. I’ll definitely be trying it again too when I can get my hands on some Parmesan.
LarishaBernard
So glad to hear that you liked it! We appreciate you leaving a review
Ha Anh Do
I made this yesterday and really enjoyed it! Vegan choices in Vietnam are limited and the ones available cost an arm and a leg so I try to cook at home most of the time and am constantly on the look out for recipes that allow substitutions. This one delivers! I used nooch in place of vegan parm and it all turned out great. The sun dried tomatoes add a lovely note that cut through the creamy sauce and balance out the fattiness.
LarishaBernard
We’re so happy to hear that you enjoyed it! Thank you for leaving a review!
Cheryl
This dish was so easy to make and it was delicious. Thanks for sharing.
LarishaBernard
We’re so happy to hear that! Thanks for taking time to leave a review, we appreciate it!
Jackie
One of the easiest and super delicious recipe that I’ve found online !!! I am so happy that I came across your YouTube channel guys! I’m a huge fan now …Thank you for sharing wonderful vegan recipes!!!You guys are the best!
LarishaBernard
So happy that you’ve enjoyed it so much
Teressa
This is excellent! Worthy to be served to guests who are not vegan.
LarishaBernard
We’re so happy to hear that. Thank you so much for taking time to leave a review !
Erica
Thanks for sharing this recipe. The 20 minutes spoke to me. It turned out really well. My 4 year couldn’t get enough. We had to make due without Parmesan or chili powder. Next time will try to have all the ingredients on hand.
LarishaBernard
So glad you both enjoyed, we know how hard it can be to make kids happy!
imsen
Delicious! It’s a fairly easy and quick recipe that never fails.
Made this last night and it is going to be a regular. My hubby (who doesn’t like pasta) devoured it!
LarishaBernard
Glad to hear that
Emily
good, but I would go lighter on the coconut cream and add pasta water in lieu of more coconut cream if sauce is too thick.
LarishaBernard
Thanks for your feedback
Julianne
Really great pasta recipe!!! Got addicted right away. Added onion, some Italian seasoning and chilli flakes to mine. Thanks for this!
LarishaBernard
Yum! Glad you enjoyed!
Jacki
I tried it! It came out AMAZING!!! I subbed spaghetti and nutritional yeast instead of the Parmesan. Husband gives it a 10/10 (highly recommend garlic bread on the side)
LarishaBernard
Love it! So glad it was a hit
Robin
Great recipe! Can you freeze individual portions?
LarishaBernard
You could
Patti
Made this tonight. Had to use a little dried basil instead of fresh because that’s all I had, but it was perfect! So full of flavor, and so easy! Loved it. Will definitely make this again!
LarishaBernard
So glad to hear that you loved it!
Lisa
Made this tonight for the family, and it was a hit! I wasn’t sure the kids would like it (“what’s that green stuff!”), but they thought it was good. Our one universal wish was for more salt.
I appreciate the focus on flexibility and accommodating different dietary needs. We used soy milk and Swiss chard instead of coconut and spinach.
LarishaBernard
so happy that you loved the recipe!
Aashish R
This dish is so good, my wife was impressed. I made some subs.
I used red pepper flakes instead of chili powder. I added 1/2 cup of dry white wine to deglaze the tomato/garlic step. I used the vegan parm recipe you provided (based on cashews). I used full fat coconut milk and i dropped the number of garlic cloves to two. Next time, i will use lite coconut milk and 1 garlic clove and double the chili flakes. What else? i paired with vegan Cheddar Bay biscuits and your arugula salad. i put crispy chickpeas in the Arugula salad with a balsamic vinaigrette. You need that salad to cut the richness in the biscuits and sauce. It was awesome.
LarishaBernard
wow, so glad that you’re loving so many recipes!
Jon H
Thank you! So good & great for weeknight (tough Monday even) meal. 👍👍💪💪🪴🪴
LarishaBernard
So glad you love it
Ali
Hi! When you say coconut cream, do you mean the separated part of the canned coconut milk or the canned coconut cream?
LarishaBernard
Sorry for any confusion – The separated part!