Description
This vegan creamy sundried tomato pasta is a quick, flavorful, and dairy-free dish that combines a rich sundried tomato sauce blended with tahini and fresh basil, served over perfectly cooked pasta and sautéed spinach. It’s a comforting meal ready in just 22 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Sauce Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/2 cup sun-dried tomatoes in oil
- 1 cup unsweetened non-dairy milk (soy or almond milk recommended)
- 1 tsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp tahini
- 1/2 cup fresh basil
- Salt and pepper to taste
- Red pepper flakes to taste
Pasta & Veggies
- 12 oz pasta of your choice (penne, rotini, or rigatoni suggested)
- 2 heaping cups chopped spinach
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Vegan Parmesan cheese (optional, for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare Aromatics: While pasta cooks, heat olive oil in a large pan over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for an additional 2 minutes until fragrant and lightly browned.
- Make Sauce: Transfer the cooked onion and garlic into a high-speed blender or food processor. Add sun-dried tomatoes in oil, non-dairy milk, maple syrup, lemon juice, tahini, and fresh basil. Blend until smooth and creamy, scraping down sides as needed. Season the sauce with salt (about 1/2 tsp or to taste) and red pepper flakes for desired heat.
- Sauté Spinach: Return the skillet used for onions and garlic to medium-low heat. Add chopped spinach and sauté for 2-3 minutes until wilted. You may add other vegetables like sliced mushrooms here if desired.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with spinach. Pour the blended sundried tomato sauce over the pasta and stir gently to combine all ingredients evenly.
- Serve: Dish the creamy sundried tomato pasta into serving bowls. Garnish with chopped fresh basil, vegan Parmesan cheese if using, and a sprinkle of red pepper flakes for extra spice.
Notes
- Use high-speed blender or food processor for a perfectly smooth sauce.
- If using sun-dried tomatoes not packed in oil, rehydrate them in warm water before blending.
- Non-dairy milk options like soy or almond add creaminess without overpowering flavors.
- This recipe is versatile; feel free to add other vegetables such as mushrooms or bell peppers.
- For gluten-free option, substitute pasta with gluten-free varieties.
