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Home » Lunch & Dinner » Tuscan Pasta

Published: Aug 31, 2022 by Kelsey· This post may contain affiliate links ·

Tuscan Pasta

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Disclosure: this post may contain affiliate links.

This savory pasta is made with sun dried tomatoes, sautéed garlic, and fresh herbs. It takes only 25 minutes to make from start to finish!

A fork placed inside a white bowl that is filled with pasta, tomatoes, and spinach. There is also a sliced of bread inside the bowl.

Reasons You'll Love This Recipe

  • Quick and Easy: This recipe takes only 25 minutes to make which makes it perfect for a last minute meal.
  • Vegan/Plant-Based: There aren't any animal products in this vegan Tuscan pasta recipe. This also means that this is a dairy-free pasta.
  • Full of Flavor: We use flavor-packed sun dried tomatoes, sautéed garlic, white wine, and fresh herbs to bring the flavor of this dish to the next level.

If you're looking for more vegan pasta recipes, be sure to try my Vegan Mushroom Pasta and Penne Pomodoro.

Ingredient Notes

Small white bowls with ingredients that are labeled including, "sun dried tomatoes, broth, olive oil, pasta, oat milk, garlic, spinach, basil, spices.

Sun Dried Tomatoes: These flavorful tomatoes add incredible flavor to our recipe, don't omit if at all possible.

I can usually find sun dried tomatoes in the produce section near the garlic.

Garlic: If at all possible, use freshly minced garlic and not jarred or pre-peeled or cut garlic to ensure we get the freshest flavors possible.

White Wine: After the onion and garlic are sautéed, I add a splash of white wine and allow it to reduce. This gives us an amazing flavor!

This is a great guide to the best white wines for cooking.

Spices and Herbs: I used fresh basil and Herbs de Provence to give this pasta dish an authentic Italian flavor.

See the recipe card below for the full list of ingredients and quantities.

Step by Step Instructions

A collage of four images, each with ingredients inside of a stainless steel pan. Image one: "saute" with sun dried tomatoes, garlic, and olive oil in the pan. 2: "add wine and reduce" there is white wine added into the pan. 3: "add broth and spices" there is broth and rosemary added to the pan. 4: "add spinach" there is about one cup of baby spinach added to the pan.

Start by cooking the pasta according to package instructions.

In a separate pan, sauté the sun dried tomatoes and garlic in the olive oil over medium-low heat. Cook them for about 3 minutes or until the garlic becomes fragrant.

Add the white wine and allow it to reduce for about 5 minutes.

Pour in the vegetable broth, oat milk, herbs, and ¼ cup reserve pasta water. Cook for about 5-10 minutes or until the sauce has thickened.

Stir in the basil, spinach, and cooked pasta.

A white bowl filled with a large amount of cooked pasta with a tomato/spinach sauce on top.

Recipe Variations

Tuscan Pasta Salad: Simply make this recipe in advance, chill in a covered container in the fridge, and serve cold.

Gluten-Free: This sauce is already free of gluten, so all you need to do is use a gluten-free pasta.

Make it Spicy: Add ½ teaspoon of crushed red pepper flakes when you sauté the garlic and sun dried tomatoes.

Add Extra Protein: You can add 1-2 cooked plant-based Italian sausages to this pasta for some extra protein.

Double the Sauce: If you're looking for extra creaminess, extra flavors, or just extra everything, double the sauce.

A creamy/glazed looking sun dried tomato sauce with spinach over cooked pasta inside of a bowl.

Frequently Asked Questions

How long can I store this pasta? This pasta can be stored in the fridge in a covered container for up to four days.

Top Tip: Whenever you're storing hot or warm food, allow the food to cool completely before transferring to the container and covering. This will help reduce/eliminate sogginess by the excess moisture from the steam.

What are some serving recommendations? I typically use this recipe as a main dish but you can use it as a side dish if you prefer.

I also like to serve this savory pasta with twice the sauce and some freshly baked bread to dip in the sauce.

If you're looking for a great salad to serve with this pasta, try my Kale Salad with Tahini Dressing.

A white bowl with cooked pasta, sun dried tomatoes, and spinach.

Try some of my other vegan pasta recipes next:

  • San Marzano Tomato Sauce
  • Vegan Mushroom Pasta
  • Creamy Pesto Sauce
  • Spicy Peanut Noodles
Cooked pasta with a spinach, tomato sauce on top.

Tuscan Pasta

Kelsey Riley
This savory pasta recipe is made with sun dried tomatoes, fresh basil, and flavorful sautéed garlic.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 670 kcal

Ingredients
  

  • 8 oz pasta
  • 1 cup sun dried tomatoes roughly chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • ¼ cup white wine
  • ½ cup vegetable broth
  • ½ cup oat milk
  • ¼ cup reserve pasta water
  • 1 tablespoon Herbs de Provence
  • 2 cups spinach
  • 1 cup fresh basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Start by cooking the pasta according to package instructions. After cooking, save ¼ cup of the reserve pasta water before draining.
  • In a separate pan, sauté the garlic and sun dried tomatoes in olive oil over medium-low heat for about 3 minutes.
  • Pour the white wine into the pan with the garlic and tomatoes and allow it to reduce for about 5 minutes.
  • Add the broth, oat milk, reserve pasta water, and spices into the pan. Stir and continue to cook for 5-10 minutes or until your sauce has started to thicken.
  • Remove from heat and stir in the cooked pasta, basil, and spinach. Stir and serve.

Notes

The nutritional facts provided in this recipe card are an approximation from a third party app. Nutritional information will vary based on ingredients used.
This pasta can be stored in the fridge in a covered container for up to four days.

Nutrition

Calories: 670kcalCarbohydrates: 85.3gProtein: 19.3gFat: 25.5gSodium: 711mgPotassium: 1392mgFiber: 4.7gSugar: 5.6gIron: 7mg
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

More Vegan & Plant-Based Lunch & Dinner Recipes

  • Vegan Cajun Pasta
  • Ancient Grains Salad
  • Vegan Chickpea Salad
  • Creamy Hummus Pasta

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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