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Vegan Sun-Dried Tomato Pasta

SERVES/MAKES: 4 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients:

  • 1 pound pasta shells
  • 2 4.9 ounce cans organic sun-dried tomatoes
  • 1/2 teaspoon onion powder
  • 1.5 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic pepper
  • 1 tablespoon Italian seasoning
  • 2 handfulls fresh spinach, divided
  • 1 tablespoon vegan butter
  • 1 teaspoon gluten-free all-purpose flour
  • 1 can coconut milk, full-fat (or other non-dairy milk)
  • 3/4 tablespoon minced garlic
  • Pinch of vegan Parmesan cheese
  • Garnish with fresh parsley or basil

Instructions:

  • Cook pasta coording to instructions. Drain and set aside.
  • Add sun-dried tomatoes with oil, onion powder, red pepper flakes, salt, garlic pepper, Italian seasoning, fresh spinach and 4.9 ounces of water (or same size as your sun-dried tomato can) to a high-powered blender. Blend until all ingredients are well combined and a paste has formed.
  • In a large pan over medium heat add butter and begin to melt. As the butter is melting, add all-purpose flour and stir regularly until well combined.
  • Add coconut milk, sun-dried tomato mixture/paste and minced garlic. Continue stiring until well combined. Allow the sauce to simmer for 3-4 minutes or until thickened.
  • Add fresh spinach to sauce and stir together.
  • Add pasta to the sauce, stir until well combined. Serve warm and enjoy! Garnish with fresh parsely or basil and vegan Parmesan cheese.

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