Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce (Vegan)
This creamy, dreamy pasta is rich without dairy, loaded with spinach and tangy sun-dried tomatoes—comfort food with a healthier twist 🌱
🧾 Ingredients
- 8 oz spaghetti (whole wheat optional)
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes (in oil, chopped)
- 3 cloves garlic (minced)
- 1 cup unsweetened plant milk (almond/cashew)
- ½ cup raw cashews (soaked 15 min or boiled 5 min)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional: chili flakes 🌶️
👩🍳 Instructions
- Cook pasta
Boil spaghetti → reserve ½ cup pasta water → drain - Blend sauce
Blend cashews + plant milk + nutritional yeast until smooth - Sauté flavor base
Heat olive oil → add garlic + sun-dried tomatoes (1–2 min) - Add greens & sauce
Stir in spinach → pour in cream sauce → simmer - Combine
Add pasta + splash of reserved water → toss until silky - Season & serve
Add salt, pepper, chili flakes
🍽️ Serving Ideas
- Top with fresh basil 🌿
- Add mushrooms or chickpeas for extra protein
- Serve with a side salad
🥗 Nutrition
- Dairy-free creamy texture
- Healthy fats from cashews
- Fiber-rich (especially with whole grain pasta)
✨ Comforting, creamy, and totally plant-based—this one feels indulgent but stays wholesome!
