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 minutesminutes
Cook Time 15 minutesminutes
Servings 6servings
Author Melissa
Ingredients
1lb spaghetti
½ cup julienne sun-dried tomatoes, packed in oil
1 tbsp oil from tomatoes
2-3 garlic cloves, minced
1cup vegetable broth
½cup non dairy yogurt, plain and unsweetened
3-4 tablespoonnutritional yeast
1tbsp non dairy butter or olive oil
salt and pepper, to tastesee notes
crushed red pepper flakesoptional
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.