Simple, practical, and full of everyday flavour, Vegan Sun-Dried Tomato Spinach Pasta is a vegan, vegetarian Italian main course made with pasta [i used fusilli pasta], garlic cloves, and olive oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.