- We love using farfalle pasta in this dish. It just seems to fit the creamy sauce perfectly, but of course you can use any pasta you like.
- Instead of spinach, you can also use kale or even throw-in handfuls of rocket for a more peppery flavour.
- We usually use an oat-based single cream, but we’ve also tested this using a soy-based cream and the results were very similar.
- You can make this gluten-free using a gluten-free pasta, as well as a gluten-free miso paste, which you should be able to find in the free-from aisle at your local supermarket.
One-Pot Creamy Sun-Dried Tomato Pasta
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Ingredients
- olive oil
- 3 garlic cloves, peeled + diced
- 1/4 tsp chilli flakes
- 500ml / 16.9 fl.oz vegetable stock
- salt + pepper
- 350g / 12.3oz pasta, or use gluten-free
- 100g / 3.5oz sun-dried tomatoes in oil, drained + chopped
- 200ml / 6.7 fl.oz vegan single cream
- 1 tsp white miso paste (or gluten-free miso paste)
- 1/2 lemon, juice only
- 2 tbsp nutritional yeast
- 150g / 5.3oz baby spinach
Instructions
- Add a splash of olive oil to a large pot over a medium heat. As soon as the oil is hot, add the garlic and chilli flakes. Fry for 3 minutes or until the garlic begins to brown.
- Next add the 500ml (16.9 fl.oz) of vegetable stock to the pot along with an extra 300ml (10 fl.oz) of hot water from a kettle and a small pinch of salt, then add the pasta. Give everything a stir, bring the pasta to a gentle simmer, then cover and cook for 10 minutes. Give the pasta a stir every couple of minutes. After 7 minutes or so, if there’s still lots of water, try cooking the remainder of the time with the lid off.
- After 10 minutes the pasta should still be slightly firm. Next add the sun-dried tomatoes, vegan single cream, white miso paste, lemon juice and nutritional yeast to the pot. Give everything a stir and season to taste with extra salt and pepper, then add the spinach and cook through for a minute or so until it has wilted and the pasta is cooked.
- We like to serve our pasta with a drizzle of olive oil and a sprinkling of freshly ground black pepper.
Notes
Nutritional information per serving: Calories 460kcal / Protein 16.9g / Fat 11.7g / Sat Fat 1.5g / Carbs 70.6g / Sugar 5.4g / Fibre 6.3g
12 comments
So that’s 500mL of veg stock, plus 300mL of hot water?
Thanks, love your work.
Gareth
Yep exactly! Thanks Gareth 🙂
How many calories in this recipe? Or per portion?
What is single cream?
We use a vegan single cream made using either oat or soy.
This is Brilliant! So easy; so delicious. Thanks for the great inspiration. For the record, I didn’t have store-bought vegan cream, so I used 1/2 C soaked cashews blended well with 1/2 C water.
Thank you! Ah yes we love using blended cashews to create a sauce. Delicious!
Thank you do much for this idea! I dudnt have cream either but would have been a shame to let this recipe go. It was lovely 🙂
Could you use sundried tomatoes just dried but not packed in oil as well? Rehydrate slightly perhaps and add a bit more EVOO at end?
Yes definitely! This is also a great way to reduce the oil. We’d suggest rehydrating them like you say, then testing the pasta and only adding more EVOO if you think it’s necessary 🙂
This was delicious! Definitely a new one for the rotation!
Thanks Alex!