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!
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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.
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!
🥳 Get the Full Recipe
Easy Vegan Spinach and Sun-Dried Tomato Pasta
Ingredients
- 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
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 if sauce is too thick or continue to simmer if too saucy until desired consistency.
- Add in the spinach and stir until it’s wilted down.
- Remove from heat and toss in cooked and drained pasta noodles.
- Top with fresh chopped basil as a garnish over the top.
I rarely leave any comments but this was the best pasta I have ever tried/cooked. Absolutely perfection. The spiciness is just right, and blends beautifully with the spinach.
Thank you so much for taking your time to leave the review Nicki. We’re so happy you like it
Very delicious! I made it with nutritional yeast like a previous comment and also added brown mushrooms to the sundried tomato mix.
Recipe says it’s for 4 but my son and husband took seconds so it was was just enough for 3! Lol.
hahaha love that
I made this and yes it was a hit. I used coconut cream instead of coconut milk by mistake. Trying it again with milk instead. Still loved it but it did have a slight aftertaste so will see what using milk instead of cream does to it.
So happy you enjoyed it!
Just made this for the fam and it’s another 5* recipe! I used nutritional yeast instead of vegan cheese as we haven’t found a decent substitute yet.
Will be making again!!
So happy to hear that
We made this for dinner tonight. So dang delicious! Thank you for creating and sharing this recipe.
So glad that you enjoyed it!
My first recipe of yours and it is a winner. Husband loved it, too. Added a sprinkle of cayenne for personal taste. Thank you!
so glad you enjoyed it!
Even when faced with having to use only dried sun dried tomatoes (TJ’s was all out of jarred…) this dish was absolutely delicious and one of the best pasta recipes I’ve tried in a while. That savory creamy sauce with that tangy-ness of the tomato’s! Yum!
So glad you enjoyed it!
This was so good! Made it twice now and we love it! Made too much for a party yesterday. Think I can freeze some? Thank you for all your great recipes!
So happy that you are loving it so much. We don’t typically recommend freezing pasta dishes as when it thaws the pasta can be a little mushy from retaining water.