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!
Servings 6 servings
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.
