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Creamy Farfalle with Spinach & Sun-Dried Tomatoes
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4.88 from 8 votes

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.
Cook Time30 minutes
Total Time30 minutes
Keyword: bowties, comfort food, creamy pasta, farfalle, Pasta, sun dried tomatoes
Servings: 4 people


  • 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.