Who doesn’t love pasta!? This is the perfect dish to make for large groups and you won’t have to miss your own party because you’re cleaning up from dinner; you only use the one pot! This recipe is totally modifiable, as well. You can use this as the backbone and throw in whatever veggies you want!
I adapted this recipe from The Ordinary Vegan which is another great vegan resource!
1 12 oz package linguine pasta (Any egg-free pasta will do. Even gluten free!)
1 15 oz can diced tomatoes (No need to drain the can.)
1 medium sized onion, cut in small strips
2/3 cup sun-dried tomatoes
3 cloves of minced garlic or 1 and 1/2 teaspoons garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon basil (optional)
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups or 1 32 oz carton of vegetable broth
1 5 oz bag spinach
1 tablespoon olive oil (optional)
Combine all ingredients except spinach in a large stock pot, sprinkling the red pepper flakes, basil, oregano, salt, pepper on top of the other ingredients. If your sun-dried tomatoes are not packed in oil, drizzle a tablespoon of olive oil over everything and cover. If your sun-dried tomatoes are already in oil, the extra olive oil is not necessary.
Cover the pot and bring to a boil. Once boiling, stir well, reduce heat and cook for about 6 minutes. At this time, the liquid in the pot should nearly be evaporated, but a little should still be left. Add the entire bag of spinach and cook until there is barely any liquid in the pot, just a few more minutes. Serve and enjoy!
I like to serve this pasta with homemade garlic bread and a big salad with lots of different greens to balance out the carbs. For those that would like to add a protein aspect, Gardein “chicken” strips pair well sliced over the pasta or these Tofurky Italian sausages, like I added for my husband this evening! Bon appetité!