Vegan Tuscan Pasta

a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board

This vegan Tuscan pasta is a delicious, rich, and creamy blend of vegan chicken, sun-dried tomatoes, and fresh spinach. It’s easy to make, packed with flavor, and perfect for a comforting dinner for any night of the week.

Course Main Dish

Cuisine American, Italian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 667kcal

Author Sina

Equipment

2 pans
1 chopping board
1 kitchen knife
1 colander

Ingredients

10 oz penne
1 onion, finely chopped
2 cloves of garlic
1 cup sun-dried tomatoes
2 teaspoons Italian seasoning
red pepper flakes
1 package vegan "chicken" pieces use your favorite brand
2 cups vegan cooking cream or full-fat canned coconut cream
3 cups baby spinach
2 teaspoons nutritional yeast
1/2 cup fresh basil
salt, to taste
black pepper, to taste

Instructions

Cook the pasta according to the instructions on the package and set aside.
Finely chop the onion and the garlic. Cut the sun-dried tomatoes into thin strips.
Heat some olive oil in a large pan and sauté the onion for 2-3 minutes or until translucent. Then, add the garlic and sauté for another minute. Next, add the sun-dried tomatoes and cook for another 2 minutes.
In a second pan, pan-fry the vegan chicken pieces until crispy and lightly browned.
Wash the spinach.
Add the spinach together with the spices and the nutritional yeast to the pan with the sun-dried tomatoes and onion.
Add the vegan cooking cream or coconut milk. Stir well and cook for 2 minutes.
Then add the vegan chicken.
Add the cooked pasta and stir well. Season with salt and pepper and add the fresh basil.

Notes

I used store-bought soy-based vegan cooking cream for this recipe. For a healthier version, you could also blend unsweetened almond milk with cashews or cashew butter like I did in my recipe for creamy vegan gnocchi.
Stored in an airtight container, the pasta will last 3-4 days.

Nutrition