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Sun-Dried Tomato Pasta

This creamy and delicious pasta comes together in less than 30 minutes and cooked in one pot. It's rich, creamy, and everything you need in life right now!


8oz vegan chicken pieces

1 tbsp Italian seasoning

1 tsp crushed red pepper

1/2 tsp paprika

2 tbsp vegan butter

8oz jar of sun-dried tomatoes in oil

1 shallot, diced

3-4 cups of vegetable or vegan chicken broth

1 cup non dairy milk

1-2 cups of shredded vegan mozzarella

3 cups spinach leaves

1 tbsp dijon mustard

1 tbsp crushed garlic

1 lemon

Salt and pepper

16oz of pasta


Heat a large stock pot to medium

Add in roughly 3 tbsp of oil from your sun-dried tomatoes

When hot add in your chicken pieces

Cook until starting to brown

Add in your Italian seasoning, red pepper and paprika

Season with salt and pepper

Toss well and cook for another 2-3 minutes

Remove chicken from pot

Add butter to the pot

Once melted add in your shallot

Cook for 1-2 minutes

Add in your garlic and cook for 1 minute

Add in your vegetable broth

Once it starts to boil add in your pasta

Cook until al dente

Add in your non dairy milk, cheese, dijon mustard, sun-dried tomatoes and spinach

Mix well

Once mixed, add in juice from one lemon

Mix well

Serve and enjoy!


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