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Vegan Sun-Dried Tomato Spinach Pasta
Vegan Sun-Dried Tomato Spinach Pasta is healthy, flavorful and gets ready in 30 minutes!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Diet:
Vegan
Servings:
2
Author:
Manali Singh
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
Instructions
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.
Nutrition
Calories:
508
kcal
|
Carbohydrates:
76
g
|
Protein:
15
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Sodium:
145
mg
|
Potassium:
928
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
1290
IU
|
Vitamin C:
11.7
mg
|
Calcium:
138
mg
|
Iron:
3.6
mg