Pasta with Sundried Tomatoes and Vegan Parmasan

Name: Pasta with Sundried Tomatoes and Vegan Parmasan
Cook time: 25 min
Yield: 4 meals
Ingredients: onion; garlic clove; oil; sun-dried tomatoes; baby spinach; salt; black pepper; dried herbs; white vinegar; oat cream; water; pasta; vegan parmesan

This recipe combines the rich flavor of sun-dried tomatoes with the creamy texture of oat cream. The dish is finished with a vegan parmesan-style cheese, enhancing the overall taste. A simple and delicious plant-based meal that everyone will enjoy.

25 min

Vegancontains nuts

Pasta:: 1 onion; 2 garlic clove; 2 tbspoil; 1 pkgsun-dried tomatoes; 1 pkgbaby spinach; 1 tspsalt; 0.5 tspblack pepper; 1 pkgdried herbs; 1 pkgwhite vinegar; 1 pkgoat cream; 1 dlwater; 1 pkgpasta; 1 tbspoil; 1 pkgvegan parmesan

1
Pour 4–5 liters of water into a large pot and bring it to a boil.
2
Peel and finely chop the onion and garlic. Slice the sun-dried tomatoes into strips.
3
Place the spinach in a colander, rinse it with cold water, and let it drain thoroughly.
4
Once the water starts boiling, add salt, pasta, and reduce the heat to medium. Cook according to the package instructions, then drain the pasta and toss it with a tablespoon of oil to prevent sticking.
5
Heat 2 tablespoons of oil in a pan over medium heat. Add the onion and sauté for 3 minutes, stirring occasionally.
6
Add the sun-dried tomatoes to the pan. Season with salt, black pepper, dried herbs, and white wine vinegar. Sauté for 2–3 minutes.
7
Pour the oat cream into the pan, rinse the container with a bit of water, and add it to the mixture. Bring to a boil, reduce the heat to low, and simmer for 5–7 minutes.
8
Stir the cooked pasta and spinach into the mixture and heat through on medium heat for 2–3 minutes.
9
Finally, sprinkle the pasta with vegan parmesan and serve immediately. Enjoy your meal!