This Creamy Farfalle with Spinach & Sun-Dried Tomatoes is so simple to make, yet so delicious! It has hearty plant-based sausage and lots of flavor from tangy sun-dried tomatoes and a creamy sauce. Top this pasta simply with red chili flakes, parsley, and vegan parmesan.
If you’re looking for pure comfort food that will hit all the spots, this recipe is for you!! It’s sure to be a crowd pleaser as well, for both vegans and non-vegans alike. Thanks to the delicious plant-based sausages, which are becoming more widely available, this dish will be perfectly satisfying for all.
Plus, this dish is SO easy to make, which definitely comes in handy on a lazy or busy night when you’re wanting something incredibly fast and incredibly delicious. This meal will be ready in less than 30 minutes. But, it packs the flavor that tastes like it’s been cooking way longer.
Substitutions & Tips
What type of pasta should I use? You can use your pasta of choice, whether regular, whole wheat, or gluten free. Just be sure to not overcook the pasta. You want it to have enough firmness to hold up to the creamy sauce.
Can I leave out the sun-dried tomatoes? Yes. They’re super flavorful and make a great addition to the dish. But, it will still be delicious without them. I like to use the sun-dried tomatoes packed in oil. Just drain them and finely chop or thinly slice them. You can alternatively use sun-dried tomatoes that aren’t packed in oil, which will work great also.
Will this pasta be good as leftovers? Yes, it sure will! The recipe holds up well in the fridge for several days, just reheat gently in the microwave or on the stovetop. If reheating on the stovetop, add a small amount of water into the pan and cover, stirring periodically until heated through.
Can I substitute the plant-based sausage for something else? Your favorite plant-based meat substitute will work for this recipe. Alternatively, you can use finely chopped cremini or baby portobello mushrooms instead. Simply saute them as you would the sausage. Or, add in cooked chickpeas or lentils at the end, along with the cooked pasta. Tip: cook the lentils in vegetable broth instead of water, for extra flavor.
What if I can’t find plant-based heavy cream? Use 3 tbsp full-fat canned coconut milk instead. You’ll likely need to use a bit extra crushed tomatoes or pasta cooking water. Alternatively, use around 1/2 cup plain unsweetened oat milk.
How This Creamy Farfalle with Spinach & Sun-Dried Tomatoes Comes Together
This Creamy Farfalle with Spinach & Sun-Dried Tomatoes involves making the pasta and cooking the onions, sausages and sauce in a pan. It times out perfectly, as you boil the water and cook the pasta at the same time as the other ingredients cook in a separate pan.
Making the Pasta
Cook the pasta according to the package directions for al dente, then drain the pasta but reserve some of the pasta cooking water in case you’d like to thin out the sauce a bit. Tip: I like to salt the water with around a tablespoon of kosher salt. Add in the salt to the boiling water at the same time as you add the pasta, then give it a stir.
Preparing the Sauce
First, preheat a pan on medium heat while you finely chop the onions. Add the onions and oil to the pan, and cook them on medium low for around 8 to 10 min. Since we’re using a small amount of oil, you will want to add some water to the pan during the cooking process so that the onions don’t get too browned. I use anywhere from 1/4 cup to 1/2 cup of water for this.
While the onions are cooking, mince the garlic and chop up the plant-based sausage. I love the Beyond Meat sausage links for this recipe, which come in regular or “hot”. Alternatively, you can use whatever your favorite plant-based sausage is. Add these in, and cook another 8 min, stirring periodically. While those are cooking, finely chop or thinly slice the sun-dried tomatoes.
Putting it Together
Now add the remaining ingredients to the pan, stirring to combine, allowing the sauce to gently simmer, and the spinach to wilt. Then, finally add the cooked pasta. If you desire a thinner sauce, stir in some of the pasta cooking water (start with a tablespoon or two).
Serve and top with red chili flakes, fresh basil and parsley (a pinch of dried or 1 to 2 tbsp. total of fresh parsley). Vegan parmesan is another great topping.
Other Delicious Creamy Pasta Recipes
If you make this Creamy Farfalle with Spinach & Sun-Dried Tomatoes, I would love to see it! You can tag me on Instagram @janetsmunchmeals and comment here to let me know what you think!
Creamy Farfalle with Spinach & Sun-Dried Tomatoes
- 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
- 1/2 cup finely chopped sun-dried tomatoes packed in oil
- red chili flakes, for serving optional
- 1 tsp dried parsley or 1-2 tbsp fresh chopped parsley, for serving optional
- vegan parmesan, for serving optional
- 2 to 4 leaves thinly sliced fresh basil, for serving optional
- Cook farfalle in salted water according to package directions, reserving 1/4 cup of the cooking water prior to draining.
- Meanwhile, preheat large pan on medium heat. Add onions and oil, cook on medium low for 10 min, adding 1/2 cup water to prevent burning if needed and stirring periodically.
- Add minced garlic and crumble in the sausages. Stir, add all the seasonings, and cook for 6 to 8 min, stirring periodically, until starting to brown.
- Add remaining ingredients (besides the pasta) and cook 2 to 3 min, stirring as spinach wilts. Add pasta, stir, add pasta cooking water if desired. Serve with red chili flakes, parsley, vegan parmesan and basil if desired.