I’m a HUGE lover of pasta and am so happy to have found some pretty awesome gluten-free pasta at our local stores so have been able to continue to make some of my fave dishes, including this one! This dish is simple, can be made in under 30 minutes and the leftovers make a delicious cold pasta salad! So make the whole recipe and eat it for DAYS lol. Well, depending how many servings you eat the first night.

I added one Hot Italian Beyond Sausage as I had one left in the fridge. So that basically meant you got a quarter of a sausage per serving, as I estimated this to be 4 servings. If you want it to include some form of “meat”, I would definitely recommend getting the spicier option as it brings a little pop to the dish! You definitely do not need to add any processed foods – especially using this pasta, as it’s extremely high in protein on it’s own!!

Let’s just jump right in!

SUN-DRIED TOMATO, SPINACH & PESTO PASTA

Makes 3-4 servings

Ingredients:

• 1 yellow onion, diced
• 2 Tbsp garlic, minced
• 1/4-1/2 C vegan broth
• 1/2 Tbsp dried oregano
• 1/2 Tbsp dried basil
• 1/2 Tbsp paprika
• 1/2 Tbsp red chili flakes
• 1 package of sun-dried tomatoes, chopped
• one box of Chickpeas organic spiral pasta (or any gluten-free pasta)
• 3-4 C spinach (I used 3 large handfuls!)
• 1/4 C vegan pesto (I used the store brand from Farm Boy)
• 2 tsp each: Pink Himalayan salt & fresh ground pepper, divided
• 4 Tbsp Boursin Non-Dairy Garlic & Herb plant-based spread
• 1 Tbsp chia seeds
• 1 Tbsp hemp hearts
• 2 Tbsp nutritional yeast
• 1 Spicy Italian Beyond Sausage (optional, you can also use more then one!)
• small handful of microgreens (I used these)

Directions:

1. Cook pasta according to directions on pasta. Run under cold water and set aside.
2. In a large pan, on medium high heat, add onions and most of the broth (keep a bit in case it sticks later). Cook for 3-4 minutes, until translucent.
3. Add garlic. Stir and cook for another few minutes.
4. Add 1 tsp of salt & pepper, stir.
5. Add sun-dried tomatoes. Mix well.
6. Add remaining spices and mix well again.
7. Add pasta and spinach. Mix well. Place lid on pan and let steam wilt lettuce. You can add your pre-cooked plant-based sausage here now (I air-fried mine).
8. Add pesto and cheeze spread. Mix well. Put lid back on to allow the cheeze spread to melt.
9. After a few minutes, remove lid and stir well, ensuring the pesto and cheeze spread are well mixed in.
10. Mix in hemp, chia seeds, nutritional yeast and remaining salt & pepper.
11. Serve with a small handful of microgreens for even more nutrients!

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