Vegan Sun-Dried Tomato & Spinach Pasta
with Lemony Toasted Breadcrumbs & Parsley
Vegan Sun-Dried Tomato & Spinach Pasta
A bright plant-based pasta with tangy sun-dried tomato and tender spinach, finished with lemony toasted breadcrumbs and fresh parsley for a crisp, zesty bite.
Ingredients
For 2 servings
- 1 unit Coconut Milk
- 3 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 6 ounce Spaghetti
- 5 ounce Spinach
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
Use gluten-free spaghetti and gluten-free crumbs if wheat is an issue, and swap regular breadcrumbs for crushed nuts or seeds if you want a different topping. For a lighter version, replace coconut milk with a neutral plant cream or unsweetened oat cream, and use extra lemon if you prefer a brighter finish.
What to serve with it
Serve with a crisp green salad, roasted broccoli, or garlicky green beans to balance the rich, tangy sauce. Warm crusty bread works well for extra scooping, and a light white wine or sparkling water with lemon keeps the meal fresh.
You might also like
Vegan Yucatan-Style Cauliflower Bowls
35 min710 cal
Vegan Spice Market Cauli Bowls
35 min760 cal
Vegan Chickpea Coconut Curry
35 min1000 cal
Vegan Peanut Sesame Noodle Stir-Fry
25 min760 cal
Rigatoni with Vegan Mushroom Ragù
30 min610 cal
Vegan Harissa Apricot–Glazed Tofu
30 min590 cal
Vegan Turkish-Spiced Chickpea Wraps
30 min960 cal
Vegan Firecracker Ramen Stir-Fry
15 min500 cal