Creamy Tuscan Vegan Pasta
Ingredients
- Kosher salt
- 1 lb. rigatoni
- 1/4 cup extra-virgin olive oil
- 1 (10-oz.) jar sun-dried tomatoes, drained, thinly sliced
- 4 garlic cloves, minced
- 5 oz. fresh spinach (about 5 cups)
- 1/4 cup nutritional yeast
- 10 whole basil leaves
- 1 (12-oz.) container vegan sour cream
Preparation
In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve at least 1 cup pasta water before draining.
Meanwhile, in another large pot over medium heat, heat oil. Add tomatoes and cook, stirring occasionally, until softened and slightly darker in color, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add spinach, yeast, and basil and cook, stirring, until wilted and warmed through, about 2 minutes.
Add a splash of reserved pasta water and cook, stirring, until mixture is saucy, about 1 minute. Add sour cream and stir until combined, then add pasta. Gradually add more pasta water, stirring constantly to prevent bottom from browning, until sauce is a thick, creamy consistency.
