Spinach and Sun Dried Tomato Pasta

This Spinach and Sun-Dried Tomato Pasta is creamy, garlicky, slightly spicy, and ready in about 30 minutes. Sun-dried tomatoes bring plenty of concentrated tomato flavor, coconut milk makes the sauce rich and smooth, and vegan Parmesan adds a savory finish. Throw in fresh spinach and basil and you’ve got a simple plant-based pasta that feels much more interesting than the effort required.

Try my Ham and Broccoli Pasta recipe.

Why You’ll Love This Recipe

• Ready in 30 minutes: Perfect for an easy lunch or weeknight dinner.
• Creamy without dairy: Full-fat coconut milk creates a rich sauce.
• Packed with flavor: Sun-dried tomatoes, garlic, Parmesan, paprika, and chili do plenty of work here.
• Uses simple ingredients: Most are easy pantry or refrigerator staples.
• Plenty of greens: Fresh spinach wilts directly into the sauce.
• Easy to customize: Add vegetables, herbs, or a protein if you want.
• One sauce pan plus pasta pot: Cleanup stays fairly manageable.

Try my Chicken, Leek and Pea Pasta Bake recipe.

What You’ll Need to Make Spinach and Sun-Dried Tomato Pasta

• 8 ounces (225 g) tagliatelle pasta
• 1.4 ounces (40 g) oil-packed sun-dried tomatoes, drained and finely chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 8 fluid ounces (240 ml) full-fat canned coconut milk
• ¼ teaspoon paprika
• ⅛ teaspoon chili powder
• 1.6 ounces (45 g) vegan Parmesan cheese, grated
• 2.1 ounces (60 g) fresh spinach
• 5 fresh basil leaves
• Salt, to taste
• Black pepper, to taste

What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 2

1. Bring a large pot of salted water to a boil and cook the tagliatelle according to the package directions until al dente.
2. Before draining the pasta, scoop out about ½ cup of pasta water and keep it nearby. It can come in handy if the sauce needs loosening later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chopped sun-dried tomatoes and minced garlic.
5. Cook for about 2 minutes, stirring regularly. Keep an eye on the garlic because we want it fragrant, not browned and bitter.
6. Pour in the coconut milk.
7. Add the paprika, chili powder, and a small pinch of salt and black pepper.
8. Stir everything together and bring the sauce to a gentle simmer.
9. Reduce the heat and add the grated vegan Parmesan.
10. Stir until the Parmesan melts into the coconut milk and the sauce looks smooth and creamy.
11. Add the spinach a handful at a time.
12. Stir for another minute or two until the spinach has wilted into the sauce.
13. Drain the cooked pasta and add it directly to the skillet.
14. Toss everything together until the tagliatelle is well coated in that creamy tomato sauce.
15. If the sauce feels too thick, add a tablespoon or two of reserved pasta water and toss again.
16. Taste and adjust the salt, black pepper, chili, or Parmesan if needed.
17. Tear or slice the fresh basil leaves and scatter them over the pasta.
18. Divide between two bowls and serve immediately.

Try my Pesto Tuna Pasta recipe next.

Easy Ingredient Swaps

Tagliatelle: Fettuccine, linguine, spaghetti, penne, or another favorite pasta will work.

Coconut milk: Unsweetened plant-based cooking cream can be used if you prefer less coconut flavor.

Vegan Parmesan: Nutritional yeast can add savory flavor if vegan Parmesan isn’t available.

Spinach: Kale or Swiss chard can work, although they may need slightly longer to soften.

Sun-dried tomatoes: Roasted red peppers won’t taste exactly the same, but they’re a good alternative.

Fresh basil: Parsley works if that’s what you have available.

Chili powder: Red pepper flakes are an easy substitute.

Try my Beef and Greens Bean Pasta Bowl recipe.

Some Twist and Tweak Ideas

Add sliced mushrooms to the skillet before adding the garlic.

Stir in chickpeas or white beans for a more substantial meal.

Add cooked tofu or vegan chicken-style pieces.

Mix in steamed broccoli.

Add a little fresh lemon juice at the end for brightness.

Increase the chili if you like your pasta spicy.

Add toasted pine nuts or walnuts for some crunch.

Stir in extra sun-dried tomatoes for a stronger tomato flavor.

Add a spoonful of nutritional yeast for even more savory flavor.

Try my Chicken Mushroom and Tomato Pasta recipe.

Some Helpful Tips

Use oil-packed sun-dried tomatoes. They’re softer and have a richer texture than completely dry varieties.

Drain them before chopping. You don’t need all that extra oil in the sauce.

Don’t burn the garlic. Two minutes with the tomatoes is plenty.

Use full-fat canned coconut milk. It creates a much creamier sauce.

Keep some pasta water. The starchy water is perfect for loosening the sauce without making it watery.

Add spinach near the end. It only needs a minute or two to wilt.

Taste before adding much salt. Sun-dried tomatoes and vegan Parmesan can both be salty.

Serve immediately. Creamy pasta sauces tend to thicken as they sit.

Try my Protein Pasta Sauce recipe.

Why Sun-Dried Tomatoes Work So Well Here

Sun-dried tomatoes have a much more concentrated flavor than fresh tomatoes.

You only need a small amount to give the entire sauce plenty of sweet, tangy tomato flavor.

That intensity works especially well with creamy coconut milk because the richness of the sauce softens the acidity of the tomatoes.

Garlic, paprika, chili, and vegan Parmesan then bring everything together.

Try my Garlic and Beef Pasta recipe.

Some Budget-Friendly Tips

Use whichever pasta shape you already have instead of buying tagliatelle specifically.

Store-brand canned coconut milk works perfectly well.

Frozen spinach can replace fresh spinach. Thaw it first and squeeze out excess water.

Buy sun-dried tomatoes in larger jars if you use them regularly.

Nutritional yeast can sometimes be more economical than specialty vegan Parmesan.

Use dried basil if fresh basil is expensive, although fresh gives the best finish.

Some Serving Ideas

Serve this creamy pasta with:

• Garlic bread
• Simple green salad
• Roasted broccoli
• Roasted asparagus
• Steamed green beans
• Grilled zucchini
• Tomato salad
• White beans
• Crispy tofu
• Roasted chickpeas

For an easy dinner, I usually wouldn’t complicate things too much. A green salad or some garlic bread alongside the pasta is plenty.

Great for a Quick Dinner

This recipe works particularly well on busy evenings because the pasta and sauce cook at the same time.

Once the pasta water is boiling, you can make the entire sauce before the tagliatelle is ready.

Drain the pasta, toss it into the skillet, and dinner is basically done.

Some Storage and Reheating Tips

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken considerably as it cools.

When reheating, add a splash of water, vegetable broth, or unsweetened plant milk to loosen the sauce.

Reheat gently in a skillet over medium-low heat, stirring frequently.

You can also microwave individual portions, stirring halfway through.

Add fresh basil after reheating rather than before if you have some available.

I wouldn’t recommend freezing the finished pasta because the creamy sauce and cooked pasta can both change texture after thawing.

Final Thoughts

This Spinach and Sun-Dried Tomato Pasta is exactly the kind of recipe I like for a quick weeknight meal.

The sauce is creamy without requiring dairy, sun-dried tomatoes provide loads of flavor without needing a long simmer, and spinach makes it easy to work some greens into dinner.

Add a little basil on top, bring the skillet straight to the table, and you’ve got a satisfying pasta dinner in about 30 minutes.

Spinach and Sun Dried Tomato Pasta

I love this Spinach and Sun-Dried Tomato Pasta when I want something creamy and comforting without spending all night in the kitchen! 🍝🌿 Sun-dried tomatoes, spinach, coconut milk, and vegan Parmesan make it rich and easy.

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: Dairy Free M Meal Prep Quick Meals Vegan

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 10.5 Calories: 760

Ingredients

Servings

• 8 ounces tagliatelle pasta (225 g)
• 1.4 ounces oil-packed sun-dried tomatoes, drained and finely chopped (40 g)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 8 fluid ounces full-fat canned coconut milk (240 ml)
• ¹⁄₄ teaspoon paprika
• ¹⁄₈ teaspoon chili powder
• 1.6 ounces vegan Parmesan cheese, grated (45 g)
• 2.1 ounces fresh spinach (60 g)
• 5 fresh basil leaves
• Salt, to taste
• Black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions until al dente.
2. Reserve approximately ½ cup of the pasta cooking water, then drain the pasta.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
4. Add the chopped sun-dried tomatoes and minced garlic.
5. Cook for approximately 2 minutes, stirring regularly.
6. Pour in the full-fat coconut milk.
7. Add the paprika, chili powder, a small amount of salt, and black pepper.
8. Stir well and bring the sauce to a gentle simmer.
9. Reduce the heat and add the grated vegan Parmesan.
10. Stir until the cheese has melted into the sauce and the mixture becomes smooth.
11. Add the spinach and cook briefly until wilted.
12. Add the drained tagliatelle to the skillet.
13. Toss the pasta thoroughly until evenly coated in the sauce.
14. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
15. Taste and adjust the seasoning if necessary.
16. Garnish with fresh basil leaves.
17. Divide between two serving bowls and serve immediately.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 760kcal

% Daily Value *

Total Fat 39g60%

Sodium 760mg32%

Total Carbohydrate 86g29%

Dietary Fiber 8g32%

Sugars 9g

Protein 19g38%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated Glycemic Index: ~50
Estimated Glycemic Load per Serving: ~34

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