---
title: Vegan Sun-Dried Tomato & Spinach Pasta
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-sun-dried-tomato-spinach-pasta-646be1c3c56926bef90c696b
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Medium
allergens:
  - Tree Nuts
  - Wheat
tags:
  - New
  - Vegan
  - Veggie
  - Sodium Smart
rating: 4.0
rating_count: 968
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the sun-dried tomatoes and lemon, though some found the coconut milk overpowering.
  - theme: Texture
    text: The crunchy panko breadcrumb topping was a hit, adding a delightful contrast to the creamy pasta.
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Tomato/vegan-sun-dried-tomato-spinach-pasta.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce.

Mince @parsley{2%tbsp}. Zest and quarter @lemon{2%unit}. Peel and mince or grate @garlic{3%cloves}. Thinly slice @sun-dried tomatoes{½%cup}.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup} and cook, stirring, until golden, ~{4%minutes}. Stir in half the parsley, ¼ tsp @italian seasoning{1¼%tsp}, a big pinch of lemon zest, and a pinch of @salt{½%tsp} and @black pepper{¼%tsp}.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium-high heat. Add @spinach{2%cups}; cook, stirring constantly, until wilted, ~{2%minutes}.

Add garlic; cook, stirring, until fragrant, ~{45%seconds} more. Season with salt and pepper.

To pan with spinach mixture, add sun-dried tomatoes, @coconut milk{1%cup}, @veggie stock concentrate{1%unit}, 1 tsp italian seasoning, and juice from two lemon wedges. Stir to combine.

Cook, stirring, until slightly thickened, ~{2%minutes}; season with salt and pepper.

Once water is boiling, add @spaghetti{6%oz} to pot. Cook, stirring occasionally, until al dente, ~{10%minutes}. Reserve ¼ cup pasta cooking water, then drain.

Add drained spaghetti to pan with sauce; toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce.

Divide pasta between bowls; sprinkle with lemony breadcrumbs and remaining parsley. Serve with remaining lemon wedges on the side.