Creamy Farfalle with Spinach and Sun-Dried Tomatoes
Ingredients
- 1/2 lb. farfalle
- 1 medium yellow onion, finely chopped
- 1 tsp olive oil
- 3 large garlic cloves, minced
- 4 plant-based sausages (396 g)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1 cup packed baby spinach
- 1 cup canned crushed tomatoes
- 1 cup dairy-free heavy cream
Preparation
Cook farfalle in salted water according to package directions, reserving 1/4 cup of the cooking water before draining.
Meanwhile, preheat a large pan on medium heat.
Add onions and oil to the pan and cook on medium low for 10 minutes, adding 1/2 cup water if needed to prevent burning and stirring periodically.
Add minced garlic and crumble in the sausages.
Stir, add all the seasonings, and cook for 6 to 8 minutes, stirring periodically, until starting to brown.
Add the remaining ingredients and cook for 2 to 3 minutes, stirring as the spinach wilts.
Add the pasta and stir, adding pasta cooking water if desired.
Serving suggestions
Serve with red chili flakes and basil if desired.
