This vibrant pasta sauce captures the essence of Mediterranean flavors with its rich combination of sun-dried tomatoes, fresh spinach, and earthy mushrooms. The umami depth comes from a splash of tamari, while toasted pine nuts add a delightful crunch and nutty aroma. It is a quick, satisfying dish perfect for busy weeknights or casual gatherings. The sauce clings beautifully to the pasta, creating a harmonious blend of textures. Whether you serve it as a light main course or a hearty side, this recipe delivers robust flavor without complicated techniques. It is vegan-friendly, healthy, and incredibly easy to prepare using pantry staples and fresh vegetables.
Spinach & Sun-Dried Tomato Pasta Sauce
Description
This vibrant pasta sauce captures the essence of Mediterranean flavors with its rich combination of sun-dried tomatoes, fresh spinach, and earthy mushrooms. The umami depth comes from a splash of tamari, while toasted pine nuts add a delightful crunch and nutty aroma. It is a quick, satisfying dish perfect for busy weeknights or casual gatherings. The sauce clings beautifully to the pasta, creating a harmonious blend of textures. Whether you serve it as a light main course or a hearty side, this recipe delivers robust flavor without complicated techniques. It is vegan-friendly, healthy, and incredibly easy to prepare using pantry staples and fresh vegetables.Ingredients
Directions
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Soak sun-dried tomatoes in hot water for 30 minutes to soften them.
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Drain the soaked tomatoes and slice them into thin strips.
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Cook pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
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Heat olive oil in a large skillet over medium-low heat.
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Add chopped onion and minced garlic to the skillet; saut for 2 to 3 minutes until softened and fragrant.
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Add sliced mushrooms, tamari, and black pepper; saut for another 3 minutes until mushrooms are tender and browned.
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Stir in the sliced sun-dried tomatoes, chopped artichoke hearts, chopped Kalamata olives, and pine nuts; toss to combine.
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Add the fresh spinach to the skillet; toss and cook just until the spinach is wilted and heated through.
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Add the drained pasta to the skillet and toss everything together to coat evenly with the sauce.
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Serve immediately, garnished with crumbled feta cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 481.4kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 438.2mg19%
- Total Carbohydrate 86.1g29%
- Dietary Fiber 8.1g33%
- Sugars 7.0g
- Protein 22.5g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, omit the feta cheese or substitute with vegan feta or nutritional yeast.
If using oil-packed sun-dried tomatoes, you may skip the soaking step and simply chop them directly, adding a tablespoon of the packing oil to the skillet for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to prevent the pasta from drying out.
You can substitute the mushrooms with zucchini or bell peppers for a different texture and flavor profile.
