Description
A creamy and comforting Tuscan-inspired pasta featuring sundried tomatoes, spinach, and basil in a rich dairy-free sauce.
Ingredients
- 300 g pre-cooked penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sundried tomatoes, sliced
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 400 ml coconut milk or cashew cream
- 1 cup vegan chicken-style stock
- 3 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon red chili flakes
Instructions
- Heat olive oil in a pan over medium heat and sauté garlic for 1 minute.
- Add sundried tomatoes and cook for 2 minutes.
- Pour in stock and simmer for 2 minutes.
- Add coconut milk or cashew cream and stir well.
- Season with salt, pepper, herbs, and chili flakes.
- Simmer for 5 minutes until slightly thickened.
- Add spinach and cook until wilted.
- Stir in basil.
- Add cooked pasta and toss to coat.
- Cook for 1–2 minutes and serve.
Notes
- Use cashew cream for a richer texture.
- Add chickpeas or tofu for extra protein.
- Adjust spice level to taste.
- Add vegetables like mushrooms or zucchini.
- Store leftovers up to 3 days.
- Add liquid when reheating to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
