Name: Creamy Tuscan Vegan Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: Kosher salt, to taste, for boiling pasta; 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

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Introduction

This creamy Tuscan vegan pasta is a delicious and satisfying dish that combines sun-dried tomatoes, fresh spinach, and a rich vegan sour cream sauce. Perfect for a comforting weeknight meal, it’s packed with flavor and easy to prepare.

The image shows a close-up of rigatoni pasta coated in a creamy, light beige sauce, filling a white deep pan. The sauce looks smooth and wraps around the ridged pasta tubes. Bright, fresh green spinach leaves are mixed in, some folded over the pasta, adding contrast. Pieces of sun-dried tomatoes are scattered throughout, showing a slightly wrinkled texture and deep red color. A wooden spoon with creamy sauce leftovers rests on the pasta, partially buried. The background is a white marbled surface, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1 lb. rigatoni

1/4 cup extra-virgin olive oil
1 (10-oz.) jar sun-dried tomatoes, drained, 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

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 pasta water before draining the pasta.
Step 2: Meanwhile, in another large pot over medium heat, heat the olive oil. Add the sun-dried tomatoes and cook, stirring occasionally, until softened and slightly darker in color, about 8 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute more. Then add the fresh spinach, nutritional yeast, and basil leaves, cooking and stirring until the spinach is wilted and warmed through, about 2 minutes.
Step 3: Add a splash of the reserved pasta water to the tomato and spinach mixture and cook, stirring, until it becomes saucy, about 1 minute. Stir in the vegan sour cream until well combined. Add the drained pasta and gradually add more pasta water, stirring constantly to prevent sticking and browning, until the sauce reaches a thick, creamy consistency.

Tips & Variations

For extra flavor, try adding a pinch of red pepper flakes when cooking the garlic for a little heat.
If you can’t find vegan sour cream, substitute with a cashew cream or plain unsweetened plant-based yogurt.
Fresh basil can be chopped instead of using whole leaves for more even distribution of flavor.

Use gluten-free pasta if you want to make this dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or plant milk if the sauce has thickened too much.

How to Serve

A bowl filled with rigatoni pasta covered in a creamy light orange sauce mixed with bright green spinach leaves and thin strips of sun-dried tomatoes, giving the dish a mix of smooth and slightly textured layers. The rigatoni pieces, which are tube-shaped with ridges, sit on the bottom and middle layers, while the creamy sauce coats them evenly. The spinach leaves are spread throughout, some fully coated while others partly showing their glossy surface. Sun-dried tomatoes add a darker red color contrast scattered around the dish. A silver fork rests on the edge of the white bowl, which is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any sturdy pasta shape like penne, fusilli, or farfalle will work well with the creamy sauce.

Is nutritional yeast necessary?

While it adds a cheesy, savory flavor, you can omit it or replace it with a vegan parmesan alternative if preferred.