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Spinach Sundried Tomato Farfalle Pasta

This super creamy pasta is my go-to dish when I want something quick and easy for dinner. It's nutrient-rich and flavorful.

Make sure you save this recipe for when you need it.

🍽 Serves 4-5

🕘 20-25 minutes


  • 500g frozen spinach

  • 1 cup vegetable stock

  • 3 bay leaves

  • 1 can cannellini beans

  • 1 Tbsp nutritional yeast @realfooddirect

  • 1 tsp salt

  • 1 Tbsp apple cider vinegar @ceresorganics

  • 1 cup plant-based milk

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp black pepper

  • 1 tsp basil

  • 400g farfalle pasta

  • 9-10 sundried tomatoes (sliced)

  • Roasted sunflower seeds to serve @realfooddirect


  1. Place frozen spinach onto a large frying pan. Add vegetable stock and bay leaves. Simmer for 15-30min.

  2. In the meantime, cook the pasta according to the instructions on the packaging.

  3. Slice the tomatoes, roast the seeds.

  4. In a food processor, place cannellini beans, plant-based milk, apple cider vinegar, spices, herbs, salt and pepper. Blend until smooth.

  5. Pour the creamy sauce onto the spinach. Add pasta and sundried tomatoes. Mix well.

  6. Top with roasted sunflower seeds.

  7. Enjoy!


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