Creamy Sun-Dried Tomato and Spinach Vegetarian Pasta

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)
• 1 tablespoon lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the chopped sun-dried tomatoes and dried Italian seasoning to the skillet. Cook for 2-3 minutes, stirring occasionally, to let the tomatoes soften and release flavor.
4. Pour in the heavy cream and vegetable broth. Stir well and bring the mixture to a gentle simmer. Let it cook for 4-5 minutes until the sauce slightly thickens.
5. Gradually stir in the grated Parmesan cheese until melted and smooth. Add crushed red pepper flakes if using. Season with salt and black pepper to taste.
6. Add fresh spinach and cook for 2 minutes until wilted. Stir in the cooked penne pasta, tossing until the pasta is well coated with the sauce.
7. Remove from heat and stir in lemon juice for brightness. Taste and adjust seasoning as needed.
8. Serve warm, garnished with fresh basil leaves if desired.

Chef tips

• For a lighter version, substitute heavy cream with half-and-half or full-fat coconut milk, but the sauce may be less rich.
• If you don’t have sun-dried tomatoes in oil, use dry-packed sun-dried tomatoes rehydrated in warm water for 10 minutes, then drained.
• To make it vegan, replace heavy cream with a cashew cream and use nutritional yeast instead of Parmesan; the texture will differ slightly.
• Reserve about 1/2 cup of pasta cooking water before draining. If the sauce becomes too thick, add the reserved water a little at a time to loosen it.