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1 photo There’s something deeply comforting about a creamy pasta dish simmering on the stove. The gentle bubbling of the sauce, the aroma of garlic and herbs filling the kitchen, and the anticipation of that first silky bite — it feels like a warm hug at the end of a long day. This Creamy Spinach Sun-Dried Tomato Pasta was born on one of those evenings when the day felt heavy, and all I wanted was something soothing yet simple.
I remember opening the pantry and spotting a jar of sun-dried tomatoes tucked behind a bag of pasta. The vibrant red color instantly lifted my mood. Spinach in the fridge, coconut cream waiting to be used, and a half block of Boursin that needed a purpose — it all came together naturally. That’s the beauty of home cooking. It doesn’t have to be complicated to feel special.
The richness of the coconut cream melts into the savory garlic and herbs, while the sun-dried tomatoes add little bursts of tangy sweetness. Fresh spinach softens into the sauce, adding color and freshness that balances the creaminess perfectly. When everything coats the fettuccine, it transforms into something that tastes like it took hours, even though it comes together in under 30 minutes.
This dish is perfect for busy weeknights, cozy weekends, or even when you’re cooking for someone you care about. It feels indulgent but comforting. Simple but impressive. And most importantly, it’s made with ingredients that are easy to find and flexible enough to adapt to what you already have at home.
Step-by-Step Instructions to Make Creamy Spinach Sun-Dried Tomato Pasta :
Step 1 :
Melt the vegan butter in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. I used the Lodge Cast Iron Skillet, but any pan you already have will work just fine.
Step 2 :
Add the minced garlic and cook until lightly golden, stirring frequently so it doesn’t burn. I stirred everything using the OXO Good Grips Silicone Spatula, though any spoon in your kitchen works.
Step 3 :
Pour in the coconut cream. Add garlic and herb seasoning, onion powder, Himalayan salt, and Italian seasoning. Stir until fully combined and smooth.
Step 4 :
Squeeze in a little fresh lemon juice and mix well. Let the sauce simmer gently until the coconut flavor softens and the sauce thickens slightly.
Step 5 :
Add the sun-dried tomatoes, Boursin cheese, shredded vegan cheese, and fresh spinach. Cover with a lid to help everything melt and wilt beautifully.
Step 6 :
Stir until the cheese is fully melted and the sauce is creamy. Taste and adjust seasoning as needed. I like using the Cuisinart Stainless Steel Measuring Spoons to fine-tune spices, but use what you have at home.
Step 7 :
Add the cooked fettuccine directly into the pan and toss until every strand is coated in the creamy sauce.
Step 8 :
Serve warm and enjoy your comforting, creamy spinach sun-dried tomato pasta.
Who This Creamy Spinach Sun-Dried Tomato Pasta Is Perfect For :
Kid-Friendly Appeal :
The creamy texture makes every bite smooth and easy to enjoy.
The mild garlic and herb flavors feel familiar and comforting.
The pasta shape is recognizable and fun to twirl.
The cheesy sauce helps blend in the spinach naturally.
Comfort-Food Lovers Benefits :
The rich, velvety sauce feels warm and satisfying.
Sun-dried tomatoes add deep flavor without overwhelming the dish.
Each bowl feels cozy after a long day.
The balance of creaminess and herbs creates a soothing meal.
Busy-Life Adults Advantages :
The recipe comes together in about thirty minutes.
Everything cooks in one pan for easier cleanup.
Simple pantry ingredients keep prep stress low.
Leftovers reheat beautifully for the next day.
Vegetarian / Dietary Friendly Appeal :
The dish offers a hearty meatless option that still feels filling.
Plant-based ingredients make it suitable for vegetarian tables.
Coconut cream provides richness without heavy dairy.
It pairs easily with salads or vegetables for a balanced meal.
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Creamy Spinach Sun-Dried Tomato Pasta
This Creamy Spinach Sun-Dried Tomato Pasta is a rich, dairy-free comfort meal made with coconut cream, vegan cheese, and vibrant Italian herbs. It’s perfectly balanced with fresh spinach, tangy lemon, and savory sun-dried tomatoes, creating a luscious sauce that coats every strand of fettuccine beautifully.
Creamy Spinach Sun-Dried Tomato Pasta Ingredients
Instructions
- Melt vegan butter and sauté onion for 3 minutes.
- Add garlic and cook until golden.
- Pour in coconut cream and seasonings. Stir well.
- Add lemon juice and simmer until slightly thickened.
- Stir in sun-dried tomatoes, cheeses, and spinach. Cover to melt.
- Adjust seasoning to taste.
- Toss cooked fettuccine into the sauce.
- Serve warm and enjoy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 24g120%
- Cholesterol 25mg9%
- Sodium 620mg26%
- Potassium 520mg15%
- Total Carbohydrate 52g18%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 14g29%
- Vitamin A 4200 IU
- Vitamin C 18 mg
- Calcium 180 mg
- Iron 4 mg
- Vitamin D 2 mcg
- Vitamin E 3 mg
- Vitamin K 160 mcg
- Thiamin 0.6 mg
- Riboflavin 0.4 mg
- Niacin 5 mg
- Vitamin B6 0.5 mg
- Folate 140 mcg
- Vitamin B12 0.8 mcg
- Biotin 5 mcg
- Pantothenic Acid 1.2 mg
- Phosphorus 260 mg
- Iodine 40 mcg
- Magnesium 60 mg
- Zinc 2 mg
- Selenium 28 mcg
- Copper 0.3 mg
- Manganese 1.2 mg
- Chromium 8 mcg
- Molybdenum 18 mcg
- Chloride 380 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of plant milk or water to loosen the sauce.
Substitutions
You can swap coconut cream with cashew cream. Replace fettuccine with penne or gluten free pasta. Nutritional yeast can replace vegan cheese if needed.
Serving ideas
Serve with garlic bread, roasted vegetables, or a light arugula salad for a balanced meal.
Mistakes to avoid
Do not overheat the coconut cream or it may separate. Avoid adding too much lemon juice as it can overpower the sauce.
Chef tips
Simmer the sauce long enough to mellow the coconut flavor. Toss the pasta directly into the sauce for the best coating and flavor absorption.
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Frequently Asked Questions
Q. Can I make this pasta gluten free?
Yes simply use your favorite gluten free pasta.
Q. Can I freeze this pasta?
It is best enjoyed fresh but can be frozen for up to one month.
Q. How do I reduce the coconut flavor?
Simmer the sauce longer and balance with a little extra seasoning.
Q. Can I add protein to this recipe?
Yes grilled tofu or chickpeas work beautifully.
