Savor this delightful pasta bursting with the flavors of sun-dried tomatoes, fresh spinach, and a velvety tomato-cream sauce. Ready to serve in just 30 minutes, making pasta night an unforgettable experience for your taste buds.
Bring a large pot of salted water to a boil. Cook the penne pasta as per the package instructions. Strain and set aside.
2
In a large skillet, warm the olive oil over medium heat.
3
Add the finely chopped onion and minced garlic, then cook for about 3 minutes, until the onion is translucent.
4
Add the baby spinach to the skillet and cook until wilted.
5
Add the crushed tomatoes, chopped sun-dried tomatoes, dried basil, dried oregano, salt, and ground black pepper to the spinach mixture. Stir to combine.
6
Reduce heat to a simmer and let it cook for 5 minutes.
7
Add the dairy-free cream cheese and stir until melted and evenly combined.
8
Pour the sauce over the cooked penne pasta, and stir until evenly coated.
9
Serve warm, garnished with vegan cashew parmesan and fresh basil. Enjoy!