Creamy Sun-Dried Tomato & Spinach Pasta

A rich and creamy pasta tossed with savoury sun-dried tomatoes, garlic and fresh spinach. This easy plant-based dinner comes together quickly but tastes like something you'd order at your favourite Italian restaurant.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Creamy Sun-Dried Tomato & Spinach Pasta

Ingredients

  • 12 oz (340 g) penne or rigatoni

  • 1 tbsp olive oil

  • 1 small yellow onion, finely diced

  • 4 cloves garlic, minced

  • ½ cup sun-dried tomatoes, drained and chopped

  • 1 tsp Italian seasoning

  • ¼ tsp red pepper flakes (optional)

  • 1½ cups vegetable broth

  • 1 cup unsweetened plant milk

  • ½ cup raw cashews

  • ¼ cup nutritional yeast

  • 1 tbsp lemon juice

  • 3 cups baby spinach

  • ½ tsp salt, or to taste

  • ¼ tsp black pepper

  • ¼ cup chopped fresh basil or parsley (optional)

  • Chef Perry note: If your cashews aren't very soft, soak them in hot water for about 15 minutes before blending. This will give you a smoother, creamier sauce.

Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 560
Protein: 19 g
Carbohydrates: 82 g
Fat: 19 g
Fiber: 9 g
Sugar: 9 g
Sodium: 610 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

  • Make the creamy sauce. Add the plant milk, vegetable broth, cashews, nutritional yeast and lemon juice to a blender. Blend until completely smooth and creamy.

  • Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes. Cook for another minute.

  • Add the sauce. Pour the blended cream sauce into the skillet. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened.

  • Add the spinach. Stir in the baby spinach and cook for 1–2 minutes until wilted.

  • Finish the pasta. Add the cooked pasta to the skillet and toss until everything is well coated. Season with salt and black pepper.

  • Serve. Divide among four bowls and finish with fresh basil or parsley if desired.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Reserve about ½ cup of the pasta cooking water before draining. If the sauce becomes thicker than you like, stir in a splash at a time until it’s perfectly creamy.

🔄 Easy Substitutions
Nut-free: Replace the cashews with ½ cup white beans or a nut-free plant-based cooking cream.

  • Gluten-free: Use your favourite gluten-free pasta.

  • No spinach: Substitute kale or arugula.

  • No sun-dried tomatoes: Use roasted red peppers for a milder flavour.

  • More protein: Add one can of drained and rinsed chickpeas or white beans.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon