Sun-Dried Tomato Pasta
Ingredients
The pasta
The sauce
-
3
tablespoons
vegan butter
-
1
tablespoon
oil from sun-dried tomato jar
-
1
unit
red onion, diced
-
1
teaspoon
salt
-
2
cloves
garlic, minced
-
1 ½
cups
sun-dried tomatoes, drained and chopped
-
3
tablespoons
flour
-
2
cups
plant milk
-
¼
cup
nutritional yeast
-
2
cups
spinach
-
¼
cup
chopped fresh parsley
Instructions
- Cook the pasta according to package instructions, reserving 1 cup of cooking water before draining.
- In a large skillet, melt the vegan butter over medium heat, then add the sun-dried tomato oil and onion, seasoning with salt. Cook until the onion is translucent.
- Add garlic and cook until fragrant, then stir in the sun-dried tomatoes and cook for another minute.
- Stir in the flour and cook for 1 minute, then gradually whisk in the plant milk. Reduce heat and stir frequently until the sauce thickens.
- Add nutritional yeast and spinach, cooking until the spinach wilts.
- Combine the cooked pasta with the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Serve warm, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
616
Total fat
15g
Total carbohydrates
100g
Total protein
23g
Sodium
773mg
Cholesterol
0mg
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