Spinach & Sun-Dried Tomato Pasta
Serves
2
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
8 oz (225 g) tagliatelle pasta
1.4 oz (40 g) oil packed sun-dried tomatoes, chopped small
3 cloves garlic, minced
8 fl oz (240 ml) can coconut milk
¼ tsp paprika
⅛ tsp chili powder
1.6 oz (45 g) vegan Parmesan cheese, grated
2.1 oz (60 g) spinach
5 fresh basil leaves
pinch sea salt
Nutrition
(Per Serving)
Calories
398
Fats
18 g
Protein
10 g
Carbs
49 g
Instructions
- Cook the pasta according to package instructions.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the sun-dried tomatoes and garlic. Cook, stirring occasionally, for 2 minutes.
- Add the coconut milk, paprika, pinch of salt, and chili powder. Stir well and bring to a boil, then reduce the heat to a simmer.
- Add in the vegan Parmesan cheese and stir until melted. Add in the spinach and stir until it wilts.
- Remove from the heat and toss in cooked and drained pasta. Garnish with basil and serve immediately.