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
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
- 8 oz linguine noodles (sub your favorite noodles or Gluten Free if needed)
- 1 tablespoon olive oil
- ⅓ cup oil packed sun-dried tomatoes, chopped small
- 3 cloves garlic, minced
- 1 cup canned coconut milk (as much of the thick fatty part on top as possible)
- 1'4 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon chili powder
- ½ cup vegan parmesan cheese, grated
- 2 cups fresh spinach leaves, packed
- 5 fresh basil leaves, finely chopped
- 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.
Let’s see your creations!
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When I watched the video for this recipe I was excited to try it since I love all the ingredients in it. When I made it, however, I thought it really lacked flavor intensity; it was a bit bland. I re-watched the video and discovered a small, but probably crucial thing concerning the sun-dried tomatoes. The recipe just says “sun-dried tomatoes”, however Andrew used oil packed sun-dried tomatoes, and poured a little of the oil from the jar into the sauce. That would make a huge difference in flavor. I used dry packed tomatoes and rehydrated them. Not the same. The recipe should specify the oil packed tomatoes.
I’m going to try the recipe again, but also increase the spice amount, and use the correct tomatoes.
Thanks for your feedback
Hi! When you say coconut cream, do you mean the separated part of the canned coconut milk or the canned coconut cream?
Sorry for any confusion – The separated part!
Thank you! So good & great for weeknight (tough Monday even) meal. 👍👍💪💪🪴🪴
So glad you love it
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.
wow, so glad that you’re loving so many recipes!
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.
so happy that you loved the recipe!
So I went and jumped straight to the recipe and ended up using Goya Cream of Coconut instead of something like Coconut Milk. May I suggest changing it to just say coconut milk instead of coconut cream? Cream of Coconut is entirely something else and gave the dish an odd sweetness that made the dish impossible to eat.
Thanks for your feedback, we’ve made adjustments