Cooked - Creamy Farfalle With Spinach & Sun-dried Tomatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Farfalle With Spinach & Sun-dried Tomatoes

4.0

½ 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

½ tsp black pepper

1 tsp dried parsley

½ tsp dried oregano

1 cup (packed) baby spinach

1 cup canned crushed tomatoes

1 cup dairy free heavy cream

½ 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 ¼ 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 ½ 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.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 124 weeks ago

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