Creamy Tuscan Vegan Pasta Recipe

Introduction

This Creamy Tuscan Vegan Pasta is a delightful plant-based twist on a classic creamy pasta dish. Packed with sun-dried tomatoes, fresh spinach, and a rich vegan sour cream sauce, it’s perfect for a comforting yet wholesome meal.

Ingredients

• Kosher salt
• 1 lb. rigatoni
• 1/4 cup extra-virgin olive oil
• 1 (10-oz.) jar sun-dried tomatoes, drained and thinly sliced
• 4 garlic cloves, minced
• 5 oz. fresh spinach (about 5 cups)
• 1/4 cup nutritional yeast
• 10 whole basil leaves
• 1 (12-oz.) container vegan sour cream

Instructions

1. Step 1: In a large pot of boiling salted water, cook the rigatoni, stirring occasionally, until very al dente—about 2 minutes less than the package directions. Reserve at least 1 cup of the pasta cooking water, then drain the pasta.
2. Step 2: Meanwhile, heat the olive oil in another large pot over medium heat. Add the sun-dried tomatoes and cook, stirring occasionally, until they are softened and slightly darker in color, about 8 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute more.
3. Step 3: Add the fresh spinach, nutritional yeast, and whole basil leaves to the pot. Cook, stirring, until the spinach is wilted and everything is warmed through, about 2 minutes.
4. Step 4: Pour in a splash of the reserved pasta water and cook, stirring, until the mixture turns saucy, about 1 minute. Stir in the vegan sour cream until well combined.
5. Step 5: Add the drained pasta to the sauce. Gradually add more reserved pasta water, stirring constantly to prevent sticking or burning, until the sauce reaches a thick and creamy consistency that coats the pasta evenly.

Tips & Variations

• Use gluten-free pasta if you want to make this recipe gluten-free without compromising on flavor.
• For added protein, serve with pan-seared tofu or your favorite vegan meat substitute.
• If you like a little heat, add a pinch of red pepper flakes when cooking the garlic.
• Fresh basil can be chopped instead of left whole if you prefer a more distributed flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or plant-based milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute rigatoni with penne, fusilli, or any pasta shape you prefer. Just adjust cooking time accordingly to keep it al dente.

What if I don’t have nutritional yeast?

Nutritional yeast adds a cheesy flavor to the sauce, but if you don’t have it, you can omit it or try adding a small amount of vegan cheese or a pinch of miso paste for depth.

Creamy Tuscan Vegan Pasta Recipe

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★★★★★

4.7 from 81 reviews

This Creamy Tuscan Vegan Pasta is a deliciously rich and satisfying plant-based meal featuring rigatoni tossed in a flavorful sauce made with sun-dried tomatoes, fresh spinach, nutritional yeast, basil, and vegan sour cream. It’s an easy stovetop recipe that combines vibrant Mediterranean flavors with creamy texture, perfect for a comforting vegan dinner.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

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Dry Ingredients

• Kosher salt, to taste
• 1 lb. rigatoni
• 1/4 cup nutritional yeast

Wet Ingredients

• 1/4 cup extra-virgin olive oil
• 1 (12-oz.) container vegan sour cream

Produce

• 1 (10-oz.) jar sun-dried tomatoes, drained and thinly sliced
• 4 garlic cloves, minced
• 5 oz. fresh spinach (about 5 cups)
• 10 whole basil leaves

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until very al dente, about 2 minutes less than the package instructions suggest. Reserve at least 1 cup of the pasta cooking water then drain the pasta.
2. Prepare the Sauce Base: While the pasta cooks, heat the extra-virgin olive oil in another large pot over medium heat. Add the sliced sun-dried tomatoes and cook, stirring occasionally, until they soften and darken slightly, about 8 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
3. Add Greens and Flavorings: To the tomato mixture, add fresh spinach, nutritional yeast, and basil leaves. Stir frequently until the spinach wilts and everything is warmed through, about 2 minutes.
4. Create the Creamy Sauce: Pour a splash of the reserved pasta water into the pot and cook, stirring, until the mixture becomes saucy, about 1 minute. Add the vegan sour cream and stir until fully combined.
5. Combine Pasta and Sauce: Add the drained rigatoni to the pot with the sauce. Gradually stir in more reserved pasta water, a little at a time, stirring constantly to prevent sticking or browning, until the sauce thickens to a creamy consistency and evenly coats the pasta. Serve immediately.

Notes

• Reserve pasta water is important to adjust sauce thickness to your preferred creaminess.
• You can substitute rigatoni with other similar pasta shapes like penne or farfalle.
• For added protein, consider mixing in cooked chickpeas or vegan sausage.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
• Adjust salt to taste since sun-dried tomatoes and nutritional yeast can be naturally salty.

Keywords: Tuscan pasta, vegan pasta, creamy vegan pasta, sun-dried tomato pasta, spinach pasta, plant-based dinner