Vegan Sun-Dried Tomato & Spinach Pasta
with Lemony Toasted Breadcrumbs & Parsley
- Tree Nuts
- Wheat
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.
Ingredients
1 unit
Veggie Stock Concentrate
5 ounce
Spinach
1 unit
Lemon
3 clove
Garlic
1 tablespoon
Italian Seasoning
1.5 ounce
Sun-Dried Tomatoes
1 unit
Coconut Milk
(Contains: Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sun-dried tomatoes and lemon, though some found the coconut milk overpowering or clashing with Italian flavors.
- Ease of prep: Quick and easy for most, but a few noted multiple steps and dishes to clean.
- Suggestions: Consider adding vegan cheese, nutritional yeast, or capers for extra flavor; adjust lemon and coconut milk to taste.
- Portions: Some found it perfect, while others wished for larger servings or more sun-dried tomatoes.
- Texture: The crunchy panko breadcrumb topping was a hit, adding a delightful contrast to the creamy pasta 🍝.
Reviews from our home cooks
Wow! This pasta was so yummy! The coconut milk and sun dried tomato made the meal. So elegant looking, yet easy to make.
My husband and I both loved it and kept commenting how good it was. More recipes with sun dried tomatoes, please! The breadcrumb topping was awesome, too.
I love sun-dried tomatoes. This is a very good, flavorful dish. It's simple to make and cook with so much flavor.
The bread crumbs were the absolute highlight, especially once I added all the lemon zest, as opposed to half. It was so fresh and bright! I never considered coconut milk in a pasta dish but it worked well!
This was great! The sun dried tomatoes added a sparkle that was amazing. We served this with pan cooked chicken in its own juice and it was fantastic.
I didn't even realize this was vegan of which I'm not but when I realized it & that's why they had coconut milk- I thought that's really weird with pasta- but all in all it was really good and I would definitely get it again I just I felt like I needed some cheese, but that's because I'm not really vegan so I can have cheese & I just added my own
I loved this. The lemon is fairly strong in this recipe. I think it could have used more sundried tomatoes. We also added a cheese. Delicious. But I would say a little under dressed. My only critique of HelloFresh in general is that I personally feel like the portions could be a little bigger.
As usual, I could not leave the base recipe alone. Two additions: 1) a small 10oz can of tomato sauce added with the final sauce ingredients and 2) about 1 tsp of chile powder to give the sauce some heat. With those though? Delicious.
A few too many steps and too many dishes to clean. But was so yummy. I'm a simple cook.
Unfortunately it was rather heavy on the lemon and would likely be better with a lot less of it flavor-wise. I added some tomato paste to try and kill a good bit of it from the sauce to make it taste better. Otherwise the flavors were good in the dish, so a bit of a shame since that really clashed.
