• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Resources
  • About
  • Contact

Wee Little Vegans

Kid Friendly Vegan Recipes

menu icon
go to homepage
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
×

Home » Recipes » Main Dish

Sun-dried Tomato Spinach Spaghetti

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

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!

Creamy Spaghetti with Sun-dried Tomatoes on a gray plate.

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • FAQ
  • Related
  • Pairing
  • Food safety

Ingredients

This pasta is made with many common staples so you may have everything you need already on hand.

Ingredients for Creamy Spaghetti with Sun-dried Tomatoes
  • 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.

Top view of sun-dried tomatoes and garlic in a skillet.

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. 

Top view of sun-dried tomatoes and broth in a skillet.

Add broth and cook for 2-3 minutes to reduce by about half. Add non dairy yogurt, nutritional yeast and butter or oil.

Top view of sauce for Creamy Spaghetti with Sun-dried Tomatoes.

Add spinach and stir. Cook until spinach wilts. Taste and add salt, if needed. 

Top view of sauce and pasta in a skillet before combining.

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

Do you refrigerate a jar of sun-dried tomatoes?

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.

Are sun-dried tomatoes healthy?

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.

Can you freeze sun dried tomatoes in oil?

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:

  • Close up of White Beans and Greens Pasta in cream bowl with wooden utensils.
    White Beans and Greens Pasta
  • Vegan Tomato Flatbread
  • Close up of Vegan Lentil Bolognese Sauce.
    Vegan Lentil Bolognese Sauce
  • Lemon Kale Tempeh Pasta

Pairing

These are my favorite dishes to serve with this pasta dish:

  • Grilled Tofu Summer Veggie Salad
  • Creamy Asparagus Soup with a spoon.
    Creamy Asparagus Soup
  • Top view of Simple Vegan Cucumber Salad on a white serving plater with spoon.
    Simple Vegan Cucumber Salad
  • Top view of Roasted Broccoli with Vegan Cheese Sauce on a rectangular wooden serving plate.
    Roasted Broccoli with Vegan Cheese Sauce
Print
Sun-dried Tomato and Spinach Spaghetti
Prep Time
10 mins
Cook Time
15 mins
 

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!

Course: Main Course
Cuisine: Italian
Keyword: dairy free, vegan
Servings: 6 servings
Author: Melissa
Ingredients
  • 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
Instructions
  1. Cook spaghetti according to package. Drain and set aside.

  2. In a large skillet heat tomatoes and oil from tomatoes over medium for 2-3 minutes.

  3. Add garlic and pepper flakes if using, sauté for 30 seconds.

  4. Add a pinch of salt and pepper.

  5. Add broth and cook for 2-3 minutes to reduce by about half.

  6. Add non dairy yogurt, nutritional yeast and butter or oil.

  7. Add spinach and stir. Cook until spinach wilts. Taste and add salt, if needed.

  8. Add cooked pasta and toss to coat in sauce.

  9. Serve immediately with vegan parmesan and garlic bread, if desired.

Recipe Notes

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

See more guidelines at USDA.gov.

ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE

More Main Dish

  • Cabbage Stir Fry with Tofu
  • Maple Dijon Roasted Vegetable Bowl
  • Charred Lemony Zucchini with Quinoa
  • Cucumber Dill Chickpea Salad
  • Facebook
  • Twitter

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

More about me →

Popular

  • Close up of a spoon of granola resting on a baking sheet of more granola.
    Oat Free Granola
  • Strawberry Cream Cheese Puff Pastry Feature Image
    Strawberry Cream Cheese Breakfast Pastry
  • Close up of Cashew Cream Cheese in a small bowl on a wooden board.
    Cashew Cream Cheese
  • Top view close up of Cashew Cream in a jar.
    Cashew Cream

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About
  • Work with me

Copyright © 2022 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT