Creamy Sun Dried Tomato Pasta with Spinach Garlic
Ingredients
- 1 cup vegetable broth
- 3 tablespoons vegetable broth
- 1/2 cup sun-dried tomatoes
- 1/2 cup creamy plant milk
- 3/4 cup vegan Parmesan
- 2-3 garlic cloves
- 1 box or 12 oz chickpea pasta
- 2 cups raw spinach
- Salt and pepper to taste
Preparation
Bring a pot of water to a boil for cooking the pasta.
Heat a large non-stick skillet over medium heat.
Add a few tablespoons of vegetable broth and garlic to the skillet.
Sauté for a minute or two.
Add sun-dried tomatoes and sauté for another minute or two, adding more vegetable broth if needed.
Add 1 cup of vegetable broth, plant milk, vegan parmesan, and salt and pepper.
Cook for a few minutes, stirring frequently until the sauce thickens and parmesan melts.
Meanwhile, boil the pasta until al dente and drain.
Once the sauce is thickened, reduce heat to low.
Add the pasta to the skillet and stir to coat.
Turn off heat and add spinach, stirring until wilted.
