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Vegan Sun-Dried Tomato Pasta

A quick and delicious vegan pasta dish featuring sun-dried tomatoes and fresh spinach, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Pasta and Vegetables

  • 8 oz pasta (your choice) Feel free to use any pasta type, including gluten-free options.
  • 1 cup sun-dried tomatoes (packed in oil, chopped) Use high-quality sun-dried tomatoes for enhanced flavor.
  • 2 cloves garlic (minced)
  • 1 cup spinach (fresh or frozen) Fresh spinach is preferable for texture.
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup nutritional yeast Adjust based on preference for cheesiness.
  • 2 tbsp olive oil For sautéing.
  • to taste Salt and pepper
  • for garnish Fresh basil Adds color and flavor.

Instructions

Preparation

  • Cook the pasta according to package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until it's fragrant, about 1 minute.
  • Add the chopped sun-dried tomatoes to the skillet and sauté for another 2-3 minutes to enhance their flavor.
  • Stir in the spinach and halved cherry tomatoes, cooking until the spinach just wilts.
  • Add the cooked pasta to the skillet, sprinkle with nutritional yeast, and season with salt and pepper. Toss everything together to combine evenly.
  • Serve warm, garnished with fresh basil.

Notes

This dish can be enjoyed on its own or paired with a light salad or grilled vegetables. It stores well in an airtight container in the refrigerator for up to 3 days, or can be frozen.