Vegan Sun-Dried Tomato & Spinach Pasta

Name: Vegan Sun-Dried Tomato & Spinach Pasta with Lemony Toasted Breadcrumbs & Parsley
Yield: 2 servings
Ingredients: 1 Egg; 5 oz Spinach; 1 Lemon; 3 clove Garlic; 1 tbsp Italian Seasoning; 1 1/2 oz Tomato; 1 Milk; 1/4 cup Breadcrumbs; 1/4 oz Parsley; 6 oz Spaghetti; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Lemony Toasted Breadcrumbs & Parsley

By Recipe0 System

Did you know that sun-dried tomatoes are the secret to pasta sauce with sweet, rich tomato flavor (without hours of stovetop simmering?) Now you do! And if you’re looking for a plant-based version that’s lusciously creamy and packed with wholesome veggies, you’ve come to the right kitchen—yours! In just 25 minutes, you’ll be twirling up a bowl of creamy tomato spaghetti with loads of fresh spinach, garlic, lemon zest, and a crunchy panko breadcrumb topping that takes this vegan dinner idea straight to restaurant-level.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
5 oz Spinach
1 Lemon
3 clove Garlic
1 tbsp Italian Seasoning
1 1/2 oz Tomato
1 Milk
1/4 cup Breadcrumbs
1/4 oz Parsley
6 oz Spaghetti
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Mince parsley. Zest and quarter lemon. Peel and mince or grate garlic. Thinly slice sun-dried tomatoes.
2

Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden, 3-5 minutes. Stir in half the parsley, ¼ tsp Italian Seasoning (½ tsp for 4 servings), a big pinch of lemon zest, and a pinch of salt and pepper. (You’ll use more Italian Seasoning in Step 4.)

Turn off heat; transfer to a plate. Wipe out pan.
3

Heat a drizzle of olive oil in same pan over medium-high heat. Add spinach; cook, stirring constantly, until wilted, 1-3 minutes.

Add garlic; cook, stirring, until fragrant, 30-60 seconds more. Season with salt and pepper.
4

To pan with spinach mixture, add sundried tomatoes, coconut milk, stock concentrate, 1 tsp Italian Seasoning (2 tsp for 4 servings), and juice from two lemon wedges (four wedges for 4). Stir to combine. (Save any remaining Italian Seasoning for another use.)

Cook, stirring, until slightly thickened, 1-2 minutes; season with salt and pepper.
5

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.

Add drained spaghetti to pan with sauce; toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce.
6

Divide pasta between bowls; sprinkle with lemony breadcrumbs and remaining parsley. Serve with remaining lemon wedges on the side.