- 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.
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
Method
- 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
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15 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.
I live in the U.S. We don’t have “single cream”. We have creamers – stuff you add to coffee. It’s not creamy. Some are made of oat, and some are made of soy, and some of almond. Will those do?
Never mind my post. I used cream made from cashews as another person recommended. I also left out Miso – I don’t like it, plus it’s costly. Otherwise I kept everything the same. At best it tasted ok. It was not worth the expense and effort to ever make again.
Would have tasted better with the miso….
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!