Dinner · Vegan

One Pot Vegan Creamy Spinach & Sundried Tomato Pasta

Last night I was not in the mood to cook at all, it was 9pm and I didn’t have much in my kitchen to mess with. So after searching around I found a recipe online that I had the ingredients to make, the only problem? It wasn’t vegan. So I took it upon myself to figure out a way to make it not only taste amazing, but also make it vegan!

After some quick adjustments, and additions to make it even more tasty I made one of the easiest and most flavorful meals I have created so far!

This would be perfect for any dinner, if you want to impress your omni friends for a dinner at your house, or a perfect date night dinner with your significant other!

and best of all there is minimal clean up, and it’s finished in about 30 mins!

Vegan Creamy Spinach & Sun-Dried Tomato Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Quick and easy one pot Vegan dinner that will wow anyone! perfect for those nights when you don't want to do much in the kitchen.



Adapted From: Budget Bytes

Husband rating: 7/10
Next Day Leftovers rating: 7/10

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

  • 2  Heaping Tbsp Dairy Free butter
  • 2-3 tsp Minced Garlic*
  • 2 cups Mushroom broth
  • 1 1/2 cups unsweetened Plant Based Milk (I used Soy)
  • 8 oz fettuccine noodles
  • 5-7 sun-dried tomatoes, diced
  • 1-2 cups fresh spinach
  • pepper, to taste
  • 1/3 cup Nutritional Yeast or Favorite Vegan Parmesan (optional)
  • 1/4 tsp Garlic Pepper (optional)
  • 1/4 tsp Onion Powder
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Veg chicken soup base mix (Optional)

*Notes at bottom

Directions

  1. dice sun-dried tomatoes and set aside. In a medium pot or deep skillet over medium heat, saute garlic in butter for approximately 1-2 min until soft and fragrant (Do not brown)
  2. Once garlic as softened add Broth, Milk, Sun-Dried Tomatoes, soup base and spices stir to combine. Then add in noodles (broken in half) making sure they are submerged into the liquid.
  3. Place lid on pot and bring to a boil, once at a boil stir and ensure pasta is not stuck to the bottom. Reduce heat to low and cover, stirring occasionally. cook for 10 – 12 mins or until pasta is tender
  4. Remove lid and add spinach, cook while stirring until liquid has thickened. About 2-3 mins *sauce will become thicker after removing from heat*

Remove from heat, top with optional nutritional yeast/Vegan Parmesan, stir and enjoy!

Recipe Notes:

I use pre minced garlic in a jar to make things even easier! If you don’t have garlic you can sub in approx. 1/4 teaspoon of garlic powder when you add in the other spices. just omit the softening of the garlic step and just melt the butter.

Creamy One Pot Sundried Tomaoto Pasta Vegan.png

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