This vegan sun dried tomato pasta is my weeknight special. It's packed with flavor but requires very little effort to prepare. If you can boil water, you can make this plant-based meal!
Servings 4
Author Becky Striepe
Ingredients
8ounces dry spaghetti
115-ounce canwhite beansdrained
5ouncesbaby spinach
1 8.5-ouncejar of seasoned sun dried tomatoes in oilDo not drain!
Add the pasta and beans to a pot of boiling water, cook according to the spaghetti's package directions.
While the pasta cooks, put the spinach into your colander in the sink. When the pasta mixture is finished, drain the pot in the colander, then toss the spinach with the hot pasta until it wilts.
Transfer the mixture from the colander to a large serving bowl. Add the sun dried tomatoes, including the oil from the jar, and the basil and garlic powder. Toss until everything is well combined.
Serve this on its own or topped with Fairy Dust/vegan Parmesan and/or crushed red pepper flakes
Video
Notes
Yes, the tomatoes have to be oil-packed. This is basically your sauce.I like to use a large spoon and a pasta serving spoon to toss together the ingredients in this dish. The ridges on the pasta spoon make it much easier to get an even mixture of spaghetti and the goods.