Description
This creamy vegan sun-dried tomato pasta with spinach is rich, flavourful and easy. Perfect for a quick, healthy, plant-based weeknight dinner!
Ingredients
1 Tbsp olive oil
2 cloves of garlic, minced
110g sun-dried tomatoes, plus their oil
Coconut cream from one tin of coconut milk
1 tsp maple syrup
40g fresh basil
sea salt
black pepper
chilli flakes
350g pasta
8-10 cherry tomatoes, halved
Instructions
Slice the onion and mince the garlic. Heat the olive oil in a pan and sauté the onion for 3-4 minutes. Add the minced garlic and cook for another 2 minutes, stirring continuously.
Blend the cooked onion mixture with the sun-dried tomatoes (and their oil), the cream of coconut milk and fresh basil. Add salt and pepper and chilli flakes.
Cook the pasta according to the packet ingredients, removing from the heat and draining when it is al-dente.
Whilst the pasta is cooking, place the spinach in a sieve over the top of the cooking pasta - this will steam the spinach slightly so it wilts.
Drain the pasta, stir through the halved cherry tomatoes, spinach and sauce. Make sure the sauce coats all of the pasta.
Top with fresh basil leaves and extra chilli flakes.
