Vegan Spinach Spaghetti with Sun-Dried Tomato Cream Sauce

Time

• Prep: 15 minutes
• Cook: 25 minutes
• Total: About 40 minutes

Ingredients

Pasta:

• 250 g spaghetti (use regular or whole wheat, or gluten-free if needed)
• Salt for boiling water

Sauce:

• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1/2 cup sun-dried tomatoes (chopped, preferably oil-packed)
• 1 cup coconut milk (full-fat) or cashew cream
• 1/2 cup vegetable broth

Spinach:

• 2 cups fresh spinach (washed)

Flavor:

• 2 tablespoons nutritional yeast
• 1 teaspoon Italian seasoning
• 1/2 teaspoon chili flakes (optional)
• Salt and black pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Cook the spaghetti

• Bring a large pot of salted water to a boil.
• Add spaghetti and cook according to package instructions until al dente.
• Reserve 1/2 cup pasta water, then drain and set aside.

2. Prepare the sauce base

• Heat olive oil in a pan over medium heat.
• Add garlic and sauté for about 1 minute until fragrant.
• Add chopped sun-dried tomatoes and cook for 2–3 minutes.

3. Make the creamy sauce

• Pour in coconut milk (or cashew cream) and vegetable broth.
• Stir well and let it simmer for 5–7 minutes until slightly thickened.

4. Add seasoning

• Stir in nutritional yeast, Italian seasoning, chili flakes, salt, and pepper.
• Mix well to combine.

5. Add spinach

• Add fresh spinach to the sauce.
• Cook for 2–3 minutes until wilted.

6. Combine with pasta

• Add cooked spaghetti to the sauce.
• Toss well to coat.
• Add a little reserved pasta water if needed to loosen the sauce.

7. Finish

• Stir in lemon juice.
• Taste and adjust seasoning if needed.

8. Serve

• Serve hot, optionally topped with extra nutritional yeast or herbs.

Tips

• For a richer sauce, use cashew cream instead of coconut milk.
• Do not overcook spinach to keep its color and nutrients.
• Oil-packed sun-dried tomatoes add more flavor than dry ones.

Optional Add-ins

• Mushrooms for extra texture
• Vegan grilled chicken or tofu
• Roasted vegetables like zucchini or bell peppers

Approximate Nutrition (per serving)

• Calories: 400–500
• Dairy-free and plant-based
• Moderate carbs, healthy fats