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Vegan Sun-dried Tomato Pasta

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Ingredients

Scale
  • 8 ounces pasta of choice, we used fusilli col buco (see note 1)
  • 1 cup reserved pasta water (see note 2)
  • ⅔ cup of sun-dried tomatoes, julienned or chopped (see note 3)
  • 1–2 tablespoons of oil from the jar or 1-2 tablespoons extra virgin olive oil (see note 4 for oil-free)
  • 4–5 cloves garlic (or less, to taste), minced or grated
  • ¼ teaspoon Italian seasoning, optional
  • 4 ounces vegan cream cheese (see note 5 for substitution)
  • ½ cup grated vegan parmesan cheese (see note 6 for substitution)
  • 2 cups baby spinach, optional
  • Salt and pepper, if needed

Instructions

  1. Bring a large pot (preferably a nonstick pot) of water to a boil. When the water has come to a boil, cook your pasta according to package directions.
  2. While the pasta cooks I highly recommend preparing all of the other ingredients so you’re ready to go.
  3. to reserve a cup of that pasta water! Put a glass measuring cup (or a bowl) under that colander in the sink and save a bit of that starchy pasta water (alternatively, CAREFULLY grab a cup of it before straining the pasta if your colander stands on its own). The addition of starchy pasta water helps the “sauce” come together, but no worries if you forgot it. Your dish will still be great with unsweetened non-dairy milk or regular water.
  4. After the pasta is cooked, drain the water (reserving a cup or so), and leave it in the colander for a few minutes (if you’re worried about it sticking, have someone toss it every so often, or you can add just a little oil to keep it from sticking, but I didn’t and it was fine).
  5. Return the pot to the stove and turn the heat to medium. Add the oil to the pot (or skip it if you’re oil-free) and heat for one minute, then add the sun-dried tomatoes and minced garlic. Cook for 1-2 minutes, stirring frequently so nothing sticks.
  6. Add the Italian seasoning, vegan cream cheese, and ¾ cup of that reserved pasta water (or unsweetened non-dairy milk or water if you forgot). You may choose to add the remaining quarter cup of water if it’s too thick. Stir until cream cheese melts. This could vary depending on the brand, but took about 1-2 minutes of frequent stirring for me.
  7. the grated vegan parmesan cheese if using and stir until mostly melted (about 30 seconds, or a little more if it’s the kind that comes pre-shredded).
  8. Add the spinach and stir for 20-30 seconds, then add back the pasta and toss/stir everything to combine.
  9. with salt and pepper if needed (mine was salty enough so I just used fresh cracked pepper). If you’re looking for a little more brightness, add the juice of a half a medium or a whole small lemon and toss to combine.
  10. immediately and enjoy.
  11. Refrigerate leftovers in an airtight container for up to 4 or 5 days, but like most pasta dishes I think this vegan sun-dried tomato pasta is best the first night.

Find it online: https://www.rapidrecipes.blog/vegan-sun-dried-tomato-pasta/