Creamy Sun-Dried Tomato and Spinach Symphony

This creamy sun-dried tomato and spinach pasta is a quick and easy weeknight meal that's packed with flavor. The combination of the tangy sun-dried tomatoes, the creamy sauce, and the fresh spinach creates a dish that is both satisfying and refreshing.

I first came up with this recipe when I was looking for a way to use up some leftover sun-dried tomatoes. I had also been craving a creamy pasta dish, so I decided to combine the two. The result was this delicious and easy-to-make pasta dish that has become a favorite of mine and my family.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• Whole wheat penne pasta
• Sun-dried tomatoes in oil
• Fresh spinach
• Plant-based milk
• Nutritional yeast
• Garlic
• Italian seasoning
• Salt and pepper

Instructions

1. Cook pasta according to package instructions.
2. While pasta cooks, rehydrate sun-dried tomatoes by soaking them in warm water.
3. Drain pasta and set aside.
4. In the same pot, heat plant-based milk and add nutritional yeast, garlic, Italian seasoning, salt, and pepper.
5. Bring to a simmer and stir until creamy.
6. Add spinach and cook until wilted.
7. Drain rehydrated sun-dried tomatoes and add them to the pot.
8. Return pasta to the pot and stir to combine.

Why It Works

• The combination of the tangy sun-dried tomatoes, the creamy sauce, and the fresh spinach creates a dish that is both satisfying and refreshing.
• The use of plant-based milk makes this dish vegan-friendly, and the nutritional yeast adds a cheesy flavor without the use of dairy.
• The sauce is thickened with cornstarch, which makes it creamy without being heavy.