Vegan Sun-Dried Tomato & Spinach Pasta
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Vegan Sun-Dried Tomato & Spinach Pasta

Vegan Sun-Dried Tomato & Spinach Pasta

with Lemony Toasted Breadcrumbs & Parsley

Did you know that sun-dried tomatoes are the secret to pasta sauce with sweet, rich tomato flavor (without hours of stovetop simmering?) Now you do! And if you’re looking for a plant-based version that’s lusciously creamy and packed with wholesome veggies, you’ve come to the right kitchen—yours! In just 25 minutes, you’ll be twirling up a bowl of creamy tomato spaghetti with loads of fresh spinach, garlic, lemon zest, and a crunchy panko breadcrumb topping that takes this vegan dinner idea straight to restaurant-level.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

¼ ounce


1 unit


3 clove


1.5 ounce

Sun-Dried Tomatoes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Italian Seasoning

5 ounce


1 unit

Coconut Milk

(Contains Tree Nuts)

1 unit

Veggie Stock Concentrate

6 ounce


(Contains Wheat)

Not included in your delivery



1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories680 kcal
Fat25 g
Saturated Fat15 g
Carbohydrate97 g
Sugar15 g
Dietary Fiber9 g
Protein18 g
Cholesterol0 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Mince parsley. Zest and quarter lemon. Peel and mince or grate garlic. Thinly slice sun-dried tomatoes.

Toast Breadcrumbs

• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden, 3-5 minutes. Stir in half the parsley, ¼ tsp Italian Seasoning (½ tsp for 4 servings), a big pinch of lemon zest, and a pinch of salt and pepper. (You’ll use more Italian Seasoning in Step 4.) • Turn off heat; transfer to a plate. Wipe out pan.

Start Sauce

• Heat a drizzle of olive oil in same pan over medium-high heat. Add spinach; cook, stirring constantly, until wilted, 1-3 minutes. • Add garlic; cook, stirring, until fragrant, 30-60 seconds more. Season with salt and pepper.

Finish Sauce

• To pan with spinach mixture, add sundried tomatoes, coconut milk, stock concentrate, 1 tsp Italian Seasoning (2 tsp for 4 servings), and juice from two lemon wedges (four wedges for 4). Stir to combine. (Save any remaining Italian Seasoning for another use.) • Cook, stirring, until slightly thickened, 1-2 minutes; season with salt and pepper.

Cook & Toss Pasta

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain. • Add drained spaghetti to pan with sauce; toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce.


• Divide pasta between bowls; sprinkle with lemony breadcrumbs and remaining parsley. Serve with remaining lemon wedges on the side.

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