Creamy Sun-Dried Tomato Pasta


  • 12 ounces of pasta, cooked according to the back of the package
  • 2 tbsp butter, i used dairy-free
  • 2 tbsp all-purpose flour
  • 1 1/2 cup dairy-free milk
  • 2/3 cup sun dried tomatoes
  • 1 1/2 cup packed spinach (optional)
  • 1 tbsp garlic powder
  • 2tbsp nutritional yeast
  • 1 tbsp tomato sauce/paste
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp crushed red pepper


  1. Cook pasta according to package, drain and set aside

  2. Heat a medium pot or dutch oven on low heat and add the butter

  3. Once melted add the flour and whisk until it becomes into a clumpy paste

  4. Slowly add the milk and whisk until all of the clumps have been smoothed out

  5. Increase the heat to medium low for 3-4 minutes, whisking the entire time

  6. You do not want it to turn into a rolling boil, this sauce can easily burn

  7. Add the salt, pepper, tomato paste, nutritional yeast, garlic powder and mix

  8. In a large bowl add the cooked pasta, sun dried tomatoes, fresh spinach (optional), and sauce

  9. The warm pasta and sauce will cook the spinach enough without it wilting

  10. Sprinkle with crushed red pepper, eat, and enjoy

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