Creamy Farfalle with Spinach & Sun-Dried Tomatoes
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.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.