This creamy Sun-dried Tomato Spinach Spaghetti is made with sun-dried tomatoes and fresh spinach in a delicious non dairy yogurt based cream sauce. It comes together quick so its perfect for busy nights!
On days when you're too busy or tired to cook anything too complicated this Sun-dried Tomato Spinach Spaghetti is the perfect go to recipe. It's creamy, healthy and so satisfying. And it's super simple - 10 ingredients plus it's ready in under 30 minutes.
Looking for more ways to enjoy sun-dried tomatoes? Try this easy flatbread or these gluten free savory waffles.
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Ingredients
This pasta is made with many common staples so you may have everything you need already on hand.
- spaghetti
- sun-dried tomatoes
- garlic cloves
- vegetable broth
- non dairy yogurt
- nutritional yeast
- vegan butter or olive oil
- salt and pepper
- crushed red pepper flakes, optional
- spinach
See recipe card for quantities.
Instructions
This spaghetti is simple to make in a short amount of time with minimal clean up necessary.
Cook spaghetti according to package. In a large skillet heat tomatoes and oil from tomatoes over medium for 2-3 minutes. Add garlic and pepper flakes if using, sauté for 30 seconds. Add a pinch of salt and pepper.
Add broth and cook for 2-3 minutes to reduce by about half. Add non dairy yogurt, nutritional yeast and butter or oil.
Add spinach and stir. Cook until spinach wilts. Taste and add salt, if needed.
Add cooked pasta and toss to coat in sauce.
Hint: This recipe can be doubled easily to feed a crowd, if needed. Also, as written the the dish has a nice sauce to pasta ratio, but if you prefer heavily sauced double the ingredients for the sauce portion of the recipe.
Substitutions
- Spaghetti - use gluten free spaghetti instead of traditional pasta to make this dish gluten free.
- Spinach - you can use kale, arugula or another leafy green instead of spinach if desired.
Variations
- Spicy - add chili pepper flakes while cooking to give this dish a little heat.
- Deluxe - sprinkle vegan parmesan over pasta before serving.
Equipment
There is no special equipment needed to make this spaghetti. A sauté pan for the sauce and a large pot for cooking the spaghetti is all you need.
Storage
Store spaghetti in an air tight container in the refrigerator. Good for 2-3 days.
I haven't tried freezing this dish yet, but I think it would work. Allow to cool completely before placing in a freezer safe container or bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and then heat in a microwave or on the stove.
Top tip
Don't overcook the pasta. Mushy pasta ruins any dish so be sure to pay close attention in the last few minutes of cooking time to ensure you don't overcook.
FAQ
Unopened jars of tomatoes can be stored in the pantry until the freshness date printed on the lid. Opened jars should be stored in the refrigerate and used within 6 months. Check for signs of mold or a rancid smell.
Sun-dried tomatoes are a good source of vitamin C, fiber, lycopene and several other vitamins and minerals so there are many benefits to including them in your diet.
Yes. Transfer the tomatoes to a baking sheet lined with wax paper or silicone mat and spread them out so that none are touching. Place in freezer for a few hours until frozen and transfer to a freeze safe container or bag. Store in the freezer for 1-2 years.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this pasta dish:
This creamy Sun-dried Tomato Spinach Spaghetti is made with sun-dried tomatoes and fresh spinach in a delicious non dairy yogurt based cream sauce. It comes together quick so its perfect for busy nights!
- 1 lb spaghetti
- ½ cup julienne sun-dried tomatoes, packed in oil
- 1 tbsp oil from tomatoes
- 2-3 garlic cloves, minced
- 1 cup vegetable broth
- ½ cup non dairy yogurt, plain and unsweetened
- 3-4 tablespoon nutritional yeast
- 1 tbsp non dairy butter or olive oil
- salt and pepper, to taste see notes
- crushed red pepper flakes optional
- 2 handfuls of fresh spinach
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Cook spaghetti according to package. Drain and set aside.
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In a large skillet heat tomatoes and oil from tomatoes over medium for 2-3 minutes.
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Add garlic and pepper flakes if using, sauté for 30 seconds.
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Add a pinch of salt and pepper.
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Add broth and cook for 2-3 minutes to reduce by about half.
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Add non dairy yogurt, nutritional yeast and butter or oil.
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Add spinach and stir. Cook until spinach wilts. Taste and add salt, if needed.
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Add cooked pasta and toss to coat in sauce.
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Serve immediately with vegan parmesan and garlic bread, if desired.
The amount of salt needed will depend on the level of salt in the vegetable broth used.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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