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Sun-dried Tomato and Spinach Spaghetti

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
Prep Time 10 minutes
Cook Time 15 minutes
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

  • Cook spaghetti according to package. Drain and set aside.
  • 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.
  • Serve immediately with vegan parmesan and garlic bread, if desired.

Notes

The amount of salt needed will depend on the level of salt in the vegetable broth used.