Spinach Sundried Tomato Farfalle Pasta
- greenkaiaga
- Apr 3, 2022
- 1 min read
Updated: Jul 23
Craving something creamy, comforting, and packed with nutrients? This Spinach Sundried Tomato Farfalle Pasta is my quick go-to for busy nights. The rich, velvety sauce made from cannellini beans and plant-based milk blends perfectly with tender spinach and tangy sundried tomatoes, creating a wholesome meal full of flavor and texture. Ready in under 30 minutes, it’s the perfect balance of easy and delicious - plus, those roasted sunflower seeds add the perfect crunch!
🍽 Serves 4-5 🕘 20-25 minutes Difficulty: Beginner
Ingredients:
500g frozen spinach
1 cup vegetable stock
3 bay leaves
1 can cannellini beans
1 Tbsp nutritional yeast
1 tsp salt
1 Tbsp apple cider vinegar
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
Instructions:
Place frozen spinach onto a large frying pan. Add vegetable stock and bay leaves. Simmer for 15-30min.
In the meantime, cook the pasta according to the instructions on the packaging.
Slice the tomatoes, roast the seeds.
In a food processor, place cannellini beans, plant-based milk, apple cider vinegar, spices, herbs, salt and pepper. Blend until smooth.
Pour the creamy sauce onto the spinach. Add pasta and sundried tomatoes. Mix well.
Top with roasted sunflower seeds.
Enjoy!
Comments