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A pot of Easy 30 minute Vegan Spinach and Sundried Tomato Pasta.
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4.88 from 56 votes

Easy Vegan Spinach and Sun-Dried Tomato Pasta

Easy 20 minute vegan spinach and sun-dried tomato pasta will be a hit on a busy night with how fast it comes together!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 471kcal

Ingredients

  • 8 oz linguine noodles (sub your favorite noodles or Gluten Free if needed)
  • 1 tablespoon olive oil
  • 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
  • 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 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.

Video

Nutrition

Serving: 0.25dish | Calories: 471kcal | Carbohydrates: 53g | Protein: 11g | Fat: 26g | Saturated Fat: 19g | Sodium: 333mg | Potassium: 728mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1609IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 3mg