Vegan Sun-Dried Tomato & Spinach Pasta
with Lemony Toasted Breadcrumbs & Parsley
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Parsley
1 unit
Lemon
3 clove
Garlic
1.5 ounce
Sun-Dried Tomatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Italian Seasoning
5 ounce
Spinach
1 unit
Coconut Milk
(Contains Tree Nuts)
1 unit
Veggie Stock Concentrate
6 ounce
Spaghetti
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide pasta between bowls; sprinkle with lemony breadcrumbs and remaining parsley. Serve with remaining lemon wedges on the side.
