Vegan Sun-Dried Tomato Spinach Pasta is healthy, flavorful and gets ready in 30 minutes!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Italian

Ingredients

  • 6 oz pasta [i used fusilli pasta]
  • 3 garlic cloves (chopped)
  • 1.5 tablespoons olive oil
  • ⅓ cup sun dried tomatoes
  • ¾ cup chopped spinach
  • ½ teaspoon dried basil
  • ¼ teaspoon red chili flakes
  • salt (to taste)
  • pepper (to taste)
  • ½ cup unsweetened almond milk [I used almond breeze almondmilk cashewmilk blend]
  • 1-2 tablespoons toasted pine nuts

Method

  1. Boil the pasta according to instructions on the package.
  2. While the pasta is boiling, heat oil in a pan on medium heat.
  3. Once the oil is hot and add garlic. Saute till fragrant.
  4. Add sun dried tomatoes and chopped spinach. Cook for 2 minutes. Add salt, pepper, red chili flakes and dried basil.
  5. Add Almond Breeze Almondmilk Cashewmilk Blend. Let it simmer for around 4-5 minutes.
  6. In the meanwhile the pasta must have cooked, drain it and then add the pasta to the pan and mix.
  7. Cook for 2 minutes and remove from heat.
  8. Top with vegan parmesan [optional] and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.