Vegan Tuscan Pasta
Serves 4-6Prep 10 minCook 25 minTotal 35 min
Prep and cook times are estimates — every kitchen moves at its own pace. Times are estimates.
This one comes straight from our own kitchen — a creamy, garlicky Tuscan-style pasta with sun-dried tomatoes, white wine, and a double hit of vegan cheese that we have been making since 2023. It hasn't been filmed yet — but it really should be.
Directions
- Cook the pasta according to the package instructions until al dente. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain and set aside.
- In a large saucepan, heat the vegan butter and the sundried tomato oil over medium heat. Add the minced garlic and shallots and cook until fragrant and soft, about 3–4 minutes.
- Pour in the white wine and let it simmer until reduced by half, scraping up anything stuck to the pan.
- Stir in the coconut milk, nutritional yeast, and vegan parmesan cheese. Add the sundried tomatoes. Season with salt and pepper to taste.
- Reduce the heat to low and add the shredded vegan mozzarella, stirring until it has melted and the sauce is smooth.
- Stir in the oregano, basil, thyme, and paprika. If using, add the baby spinach and stir until just wilted.
- Loosen the sauce with splashes of the reserved pasta water, stirring, until it turns silky and coats a spoon.
- Add the cooked pasta to the saucepan and toss until well coated.
- Serve hot, topped with chopped basil leaves and a sprinkle of red pepper flakes, if desired.
