Tomato Spinach Farfalle Pasta
A creamy and delicious pasta dish featuring farfalle, spinach, and plant-based sausages.
Ingredients
Main Ingredients
- 0.5 lb farfalle pasta
- 1 medium yellow onion, finely chopped
- 1 tsp olive oil
- 3 cloves garlic, minced
- 4 pieces plant-based sausages
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried parsley
- 0.5 tsp dried oregano
- 1 cup baby spinach
- 1 cup canned crushed tomatoes
- 1 cup dairy-free heavy cream
- 0.5 cup sun-dried tomatoes packed in oil, finely chopped
- 1 tsp red chili flakes, for serving optional
- 1 tsp dried parsley or 1-2 tbsp fresh chopped parsley, for serving optional
- 1 tsp vegan parmesan, for serving optional
- 2 to 4 leaves fresh basil, thinly sliced, for serving optional
Instructions
- Cook the farfalle pasta in a large pot of salted boiling water according to package directions. Remember to reserve 1/4 cup of the cooking water before draining the pasta. This will help adjust the sauce consistency later.
- While the pasta is cooking, heat a large pan over medium heat. Add the chopped onions and olive oil. Cook on medium-low for about 10 minutes, stirring occasionally. If the onions start to burn, you can add 1/2 cup of water to prevent sticking.
- Add the minced garlic to the pan and crumble in the plant-based sausages. Stir well and season with kosher salt, black pepper, dried parsley, and dried oregano. Cook for 6 to 8 minutes, stirring occasionally, until the sausages begin to brown.
- Next, stir in the baby spinach, crushed tomatoes, dairy-free heavy cream, and sun-dried tomatoes. Cook for 2 to 3 minutes, stirring until the spinach wilts down.
- Once the sauce is ready, add the cooked farfalle to the pan and mix well. If the sauce appears too thick, slowly add some of the reserved pasta cooking water until you reach your desired consistency.
- Serve hot, garnished with red chili flakes, parsley, vegan parmesan, and fresh basil if desired. This adds an extra touch of flavor and presentation!
Notes
For a little extra heat, feel free to add more red chili flakes. You can substitute the baby spinach with kale or any other leafy green you prefer. This dish pairs wonderfully with a side salad or garlic bread.