Vegan Sun-Dried Tomato Pasta
This Vegan Sun-Dried Tomato Pasta is a quick and flavorful dish that combines the rich taste of sun-dried tomatoes with fresh basil and garlic. It’s perfect for a weekday meal or a casual dinner party.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
Ingredients
- 12 ounces pasta (penne or spaghetti)
- 1 cup sun-dried tomatoes, packed in oil, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- salt, to taste
- pepper, to taste
- 2 cups fresh spinach
- ¼ cup nutritional yeast (optional) For a cheesy flavor.
- fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Stir in the sun-dried tomatoes and dried oregano. Cook for an additional 2-3 minutes to combine the flavors.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 3-5 minutes to slightly thicken.
- Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until the pasta is well coated with the sauce.
- Stir in the fresh spinach and cook for another 1-2 minutes until wilted. Season with salt and pepper to taste.
- If desired, sprinkle nutritional yeast over the pasta for a cheesy flavor. Toss to combine.
- Serve hot, garnished with fresh basil leaves.
Notes
You can easily customize this recipe by adding other vegetables, such as bell peppers or zucchini, for added nutrition.
If you prefer a gluten-free option, use gluten-free pasta.
This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water if it seems dry.