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Spinach & Sun-Dried Tomato Pasta Sauce

Spinach & Sun-Dried Tomato Pasta Sauce recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 481.4
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
  • 1/4 cup Sun-dried tomatoes
  • 12 ounce Pasta of your choice
  • 1 small Onion, chopped
  • 5 Cloves Garlic, minced
  • 2 teaspoon Olive oil
  • 8 ounce Fresh mushrooms, sliced
  • 2 tablespoon Tamari or soy sauce
  • 16 oz Artichoke hearts, drained and chopped
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup Pine nuts
  • 1 bunch Fresh spinach, washed and stems removed
  • 3 oz Feta cheese, crumbled (optional, omit for vegan)
  • to taste Ground black pepper
Directions
  1. 1
    Soak sun-dried tomatoes in hot water for 30 minutes to soften them.
  2. 2
    Drain the soaked tomatoes and slice them into thin strips.
  3. 3
    Cook pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
  4. 4
    Heat olive oil in a large skillet over medium-low heat.
  5. 5
    Add chopped onion and minced garlic to the skillet; saut for 2 to 3 minutes until softened and fragrant.
  6. 6
    Add sliced mushrooms, tamari, and black pepper; saut for another 3 minutes until mushrooms are tender and browned.
  7. 7
    Stir in the sliced sun-dried tomatoes, chopped artichoke hearts, chopped Kalamata olives, and pine nuts; toss to combine.
  8. 8
    Add the fresh spinach to the skillet; toss and cook just until the spinach is wilted and heated through.
  9. 9
    Add the drained pasta to the skillet and toss everything together to coat evenly with the sauce.
  10. 10
    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.

Keywords: pasta, spinach, sun-dried tomatoes, mushrooms, vegan, vegetarian, greek, mediterranean, quick dinner, healthy, garlic, onion, olive oil, tamari, pine nuts, artichoke hearts, kalamata olives, feta, weeknight meal, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/spinach-sun-dried-tomato-pasta-sauce/