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To make Vegan Sun-Dried Tomato Pasta, gather these simple ingredients: - 12 oz whole grain pasta (spaghetti or penne) - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 can chickpeas, rinsed and drained - 2 cups fresh spinach - 1/4 cup nutritional yeast - 1/2 cup vegetable broth - 3 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in building flavors. The whole grain pasta gives a hearty base. The sun-dried tomatoes add a sweet and tangy depth. Chickpeas bring protein and texture, while fresh spinach adds color and nutrients. Nutritional yeast gives a cheesy flavor without dairy. Vegetable broth amplifies the taste of the sauce, and garlic adds a rich aroma. Red pepper flakes add heat if you like a kick. Finally, fresh basil brightens the dish, making it appealing. This recipe is perfect for a quick weeknight meal or a cozy dinner. You can easily adjust the ingredients based on what you have at home. Enjoy cooking! {{ingredient_image_1}} - Bring a large pot of salted water to a boil. - Add 12 oz of whole grain pasta. Cook according to the package instructions until al dente. - Drain the pasta and reserve 1 cup of the cooking water. This water helps to keep the dish creamy. - In a large skillet, heat 2 tablespoons of oil from the sun-dried tomatoes over medium heat. - Add 3 cloves of minced garlic and sauté for 1–2 minutes until it smells good. Watch it closely so it does not burn. - Stir in the chopped sun-dried tomatoes. If you like some heat, add 1 teaspoon of red pepper flakes. Cook for 2–3 minutes to let the flavors mix. - Add a can of rinsed and drained chickpeas to the skillet. Pour in 1/2 cup of vegetable broth and bring it to a simmer. Let it cook for 5 minutes. - Mix in 2 cups of fresh spinach and stir until it wilts, which should take about 2 minutes. - Add the drained pasta to the skillet. Toss everything together. If it seems too dry, add some reserved pasta water until it reaches your desired creaminess. - Finally, sprinkle in 1/4 cup of nutritional yeast. Mix well to coat everything. Season with salt and black pepper to taste. Cooking pasta well is key to this dish. Always add salt to boiling water. This simple step makes your pasta taste great. Use about one tablespoon of salt for every four quarts of water. Cook your pasta until it is al dente. This means it should be firm but not hard. Check the package for timing. Usually, it takes about 8 to 10 minutes. Remember, you can always taste a piece to see if it's ready! You can boost the flavor of your dish with more spices or herbs. Try adding dried oregano or thyme for a tasty twist. Fresh herbs like parsley or cilantro also add freshness. Don't forget about oil options! If you want a different taste, use olive oil or avocado oil. Each oil gives a unique flavor to your dish. This Vegan Sun-Dried Tomato Pasta is best served hot. However, it can be enjoyed cold as a pasta salad too! Pair it with a fresh green salad or garlic bread. A glass of white wine or sparkling water can make your meal even better. Enjoy this dish with friends or family for a lovely dining experience! Pro Tips Perfect Pasta Cooking: Always cook your pasta al dente for the best texture. This ensures it maintains a slight bite and won’t become mushy when mixed with the sauce. Oil from Sun-Dried Tomatoes: Use the oil from the jar of sun-dried tomatoes to sauté your garlic. This adds an extra layer of flavor to the dish. Chickpeas for Protein: Chickpeas add a hearty protein boost to this dish, making it filling and nutritious. Consider using roasted chickpeas for added crunch! Customize Your Greens: Feel free to substitute spinach with other greens like kale or arugula, depending on what you have on hand or your flavor preference. {{image_2}} You can make this dish gluten-free. Simply swap the whole grain pasta for gluten-free varieties. Look for options made from rice, quinoa, or chickpeas. These choices cook well and have a nice texture. Just follow the package instructions for the best results. If you want extra protein, try adding tofu or tempeh. Both are great plant-based choices. For tofu, use firm or extra-firm. Cut it into cubes and sauté it in the skillet before adding the other ingredients. For tempeh, slice it thin and cook it until golden. This addition will make your pasta even more filling. Adding seasonal vegetables can boost flavor and nutrition. Some great options are zucchini, bell peppers, or asparagus. Chop them into bite-sized pieces and add them to the skillet when you cook the garlic. This way, they can soften and blend with the other ingredients. You can really customize the dish to match what's fresh and in season. To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps the pasta fresh. In the fridge, the pasta stays good for about 3 to 4 days. When you’re ready to eat, check for any signs of spoilage before reheating. For freezing, portion the pasta into suitable amounts. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The pasta will freeze well for up to 2 months. When you want to enjoy it again, just thaw it in the fridge overnight. To reheat, I like to use a skillet. Heat it over medium-low heat and add a splash of vegetable broth. This helps keep the pasta moist and tasty. Stir often until it's heated through. You can also use the microwave, but be careful not to dry it out. Cover it with a damp paper towel to keep moisture in. Enjoy your flavorful dish just like when you first made it! Yes, you can! You can swap whole grain pasta for any pasta you like. Try gluten-free pasta, zoodles, or even pasta made from lentils. Cooking times may vary slightly. Check the package for the best time to cook. Absolutely! To make it oil-free, skip the oil from the sun-dried tomatoes. Use water or vegetable broth instead to sauté the garlic. The dish will still taste great, and you won’t miss the oil. This dish stays good for about three to five days in the fridge. Store it in a sealed container. Make sure it cools down before you cover it. This helps keep the pasta fresh. Yes, you can! If you want it nut-free, just leave out the nutritional yeast. You can use sunflower seed flour for a cheesy taste. You could also add lemon juice for a bit of tang without nuts. This recipe brings together whole grain pasta, sun-dried tomatoes, and fresh spinach for a healthful meal. You learned how to cook the pasta, make a tasty sauce, and combine everything for a delightful dish. Remember, you can customize the recipe with different proteins or veggies. Proper storage helps keep leftovers fresh. I hope you enjoy making this dish as much as I do. It’s both easy and satisfying!

Vegan Sun-Dried Tomato Pasta

A delicious and healthy pasta dish featuring sun-dried tomatoes, chickpeas, and fresh spinach, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz whole grain pasta (spaghetti or penne)
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 can chickpeas, rinsed and drained
  • 2 cups fresh spinach
  • 1/4 cup nutritional yeast
  • 1/2 cup vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • to taste Salt and black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of the cooking water.
  • Prepare the Sauce: In a large skillet, heat 2 tablespoons of the oil from the sun-dried tomatoes over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  • Add Ingredients: Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for another 2-3 minutes, allowing the flavors to meld.
  • Incorporate Chickpeas: Add the chickpeas to the skillet, mixing them in well. Pour in the vegetable broth and bring to a simmer, allowing to cook for 5 minutes.
  • Mix in Spinach: Add the fresh spinach to the skillet and stir until wilted, about 2 minutes.
  • Combine with Pasta: Add the drained pasta to the skillet, tossing to combine. If the mixture is too dry, gradually add reserved pasta water until the desired creaminess is achieved.
  • Finish with Nutritional Yeast: Sprinkle in nutritional yeast and mix well until everything is coated. Season with salt and black pepper to taste.
  • Serve: Divide the pasta into bowls and garnish with fresh basil leaves.

Notes

Feel free to adjust the spice level by adding more or less red pepper flakes.
Keyword chickpeas, healthy, pasta, sun-dried tomatoes, vegan