Vegan Sun-Dried Tomato Spinach Pasta

Vegan Sun-Dried Tomato Spinach Pasta is healthy, flavorful and gets ready in 30 minutes!
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This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at

Easy to make Vegan Sun-Dried Tomato Spinach Pasta is a one pot meal which gets ready in 30 minutes. Great for those days when you want something quick for dinner!

Sun Dried Tomato Spinach Pasta

Happy Friday! Yes Fridays are always so happy and for me these days everyday is happy since I am on vacation! Everyone is in a mood to relax and unwind on Friday, which actually means no one wants to cook an elaborate meal [that includes me!]. One of my favorite things to make for Friday night dinner is pasta. Don’t you love how easy it is and also so customizable!

I do not make pasta very often and I don’t know why. I mean I love pasta so I should be making it more often but I don’t. I think it has to do with the fact that hubby isn’t very fond of it. He doesn’t hate it but doesn’t love it either. And so I guess it takes a backseat in my kitchen. However I have made it a point to make it every week either for Friday dinner or weekend lunch. It only take me 30 minutes to make any pasta at home (usually) and I really don’t want to spend more time in the kitchen than that on the weekends.

Vegan Sun-Dried Tomato Pasta

Because there’s so much that you can do with a pasta, this time I went with a vegan option and made this Vegan Sun-Dried Tomato Spinach Pasta. This pasta is really so flavorful, thanks to the sun-dried tomatoes, spinach and Almond Breeze Almondmilk Cashewmilk Blend. Have you guys tried this new milk? Almond Breeze Almondmilk Cashewmilk Blend combines the goodness of almonds with the creaminess of cashews. It is naturally lactose free, soy free, and contains only 60 calories per glass. Awesome, isn’t it?


Vegan Spinach Sun Dried Tomato Pasta

Let’s see the highlight of this pasta

✔ It’s Vegan

✔ It’s creamy thanks to Almond Breeze Almondmilk Cashewmilk Blend

✔ Gets ready in 30 minutes!

✔ Packed with all healthy ingredients!

You can very well use vegan parmesan to top your pasta but I didn’t. I actually didn’t feel the need to add any cheese here, maybe it’s just me. I am not very fond of cheese in my pasta and salads. And if you don’t want to make it vegan you can of course add regular parmesan too.

Spinach Sun Dried Tomato Pasta

I hope you guys give this pasta a try, I am sure you will not even miss the cheese and cream! And don’t forget to enter for a chance to win the Ultimate Kitchen Prize Pack at

Vegan Sun-Dried Tomato Spinach Pasta

Vegan Sun-Dried Tomato Spinach Pasta is healthy, flavorful and gets ready in 30 minutes!
4.50 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 508 kcal



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


Calories: 508kcalCarbohydrates: 76gProtein: 15gFat: 16gSaturated Fat: 2gSodium: 145mgPotassium: 928mgFiber: 5gSugar: 9gVitamin A: 1290IUVitamin C: 11.7mgCalcium: 138mgIron: 3.6mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Vegan Sun-Dried Tomato Spinach Pasta

Vegan Sun-Dried Tomato Spinach Pasta Collage

6 thoughts on “Vegan Sun-Dried Tomato Spinach Pasta

  1. I just made this! It’s delicious and full of flavor! A great staple to have on a busy weeknight. Thanks so much. 🙂

  2. 4 stars
    I loved this recipe I didn’t use the cashew milk instead I used soaked cashews and added a little almond milk in blender until creamy. Either way it was delicious and my kids had two bowls!

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