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 mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 471kcal
- 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.
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