Creamy Vegan Sun-Dried Tomato & Spinach Pasta

Ingredients

• **Pasta:** 1 pound pasta of your choice (penne, rotini, or fusilli work well)
• **Sun-dried Tomatoes:** 1 cup, oil-packed, drained and roughly chopped
• **Spinach:** 5 ounces fresh spinach, roughly chopped
• **Garlic:** 3 cloves, minced
• **Shallots:** 1/2 cup, finely chopped
• **Vegetable Broth:** 1 1/2 cups
• **Nutritional Yeast:** 1/4 cup (for cheesy flavor)
• **Lemon Juice:** 2 tablespoons
• **Olive Oil:** 2 tablespoons
• **Salt:** 1 teaspoon, or to taste
• **Black Pepper:** 1/2 teaspoon, or to taste
• **Red Pepper Flakes:** 1/4 teaspoon (optional, for a touch of heat)
• **Vegan Parmesan Cheese (optional):** 1/4 cup, for garnish

Instructions

1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. **Sauté the Aromatics:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 2-3 minutes, until softened and fragrant.
3. **Add Sun-dried Tomatoes:** Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally.
4. **Create the Sauce:** Pour in the vegetable broth, nutritional yeast, and lemon juice. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking.
5. **Add Spinach:** Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. **Combine Pasta and Sauce:** Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
7. **Season and Serve:** Season with salt, black pepper, and red pepper flakes (if using). Stir well to combine. Serve immediately, garnished with vegan parmesan cheese (optional).
8. **Tips and Variations:**
9. * For a richer sauce, add a tablespoon of vegan butter or cream cheese at the end.
10. * Add other vegetables like mushrooms, zucchini, or bell peppers along with the spinach.
11. * Use different types of pasta for variety.
12. * To make this dish spicier, add more red pepper flakes or a pinch of cayenne pepper.
13. * If you don’t have sun-dried tomatoes, you can use regular dried tomatoes, but soak them in hot water for 15-20 minutes before using.
14. Enjoy your delicious and healthy vegan pasta!