This Creamy Tuscan Pasta is a one-pot wonder that’s rich, velvety, and packed with flavor. Sun-dried tomatoes, fresh spinach, and a creamy, dairy-free sauce come together to create a dish that feels indulgent yet is simple and nourishing. It’s the perfect comforting meal for any occasion!
Ingredients
12 oz Pasta (Penne or Rotini)
1 Tablespoon Olive Oil
1 Small Onion, diced
4 Garlic Cloves, minced
1/2 cup Sun-Dried Tomatoes (packed in oil), chopped
3 cups Vegetable Broth
1 cup Full-Fat Coconut Milk
2 cups Baby Spinach
1/4 tsp Red Pepper Flakes (optional)
1 tsp Dried Italian Herbs
Salt and Black Pepper, to taste
1/4 cup Nutritional Yeast (for a cheesy flavor)
2 Tablespoons Cornstarch (to make a slurry for thickening using pot liquid)
Instructions
Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until softened (2-3 minutes).
Stir in sun-dried tomatoes and Italian herbs, cooking for 1 more minute.
Add vegetable broth and bring to a boil, reduce to a simmer then add the pasta. Cook for 8 minutes, stirring occasionally until pasta is tender but has a bite.
Stir in the coconut milk and nutritional yeast. In a small bowl mix the cornstarch together with about 1/4 cup of the liquid from the pot. Pour the cornstarch slurry into the pot and mix in evenly. This will thicken up the sauce and give the pasta that creamy silky texture.
Toss in the baby spinach and simmer for 2-3 minutes until the spinach wilts.
Adjust salt and pepper to taste, and add red pepper flakes if desired.
Serve hot and garnish with fresh basil if you'd like.
Comments