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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/creamy-tuscan-vegan-pasta-recipe/