Vegan Sun-Dried Tomato & Spinach Pasta

🥘 Ingredients

• black pepper
  1 tsp
• coconut milk
  2 tsp
• garlic
  6 clove
• italian seasoning
  1 tbsp
• lemon
  2 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• parsley
  ½ oz
• salt
  1 tsp
• spaghetti
  12 oz
• spinach
  10 oz
• sun-dried tomatoes
  3 oz
• veggie stock concentrate
  2

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Mince parsley . Zest and quarter lemon . Peel and mince or grate garlic . Thinly slice sun-dried tomatoes .

   parsley: ½ oz, lemon: 2 unit, garlic: 6 clove, sun-dried tomatoes: 3 oz
2. 

   2

   Heat a large drizzle of olive oil in a large, preferably nonstick, large pan over medium-high heat. Add panko breadcrumbs and cook until golden, 3-5 minutes. Stir in the parsley, 1 tsp italian seasoning , a big pinch of lemon zest, and a pinch of salt and black pepper . Reserve the remaining Italian Seasoning for another use. Turn off heat; transfer to a plate; wipe out pan.

   olive oil: 1 tbsp, panko breadcrumbs: ½ cup, italian seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in the same pan over medium heat. Add spinach ; cook, stirring, until wilted, 1-3 minutes. Add garlic; cook until fragrant, 30-60 seconds more. Season with salt and pepper.

   spinach: 10 oz
4. 

   4

   To pan with spinach mixture, add the sun-dried tomatoes, coconut milk , veggie stock concentrate , 1 tsp Italian Seasoning, and the juice from two lemon wedges. Stir to combine. Add a splash of water if needed. Cook, stirring, until slightly thickened, 1-2 minutes; season with salt and pepper.

   coconut milk: 2 tsp, veggie stock concentrate: 2
5. 

   5

   Once water is boiling, add spaghetti to the same pot. Cook, stirring occasionally, for 9-11 minutes. Reserve ¼ cup pasta cooking water, then drain. Add the drained spaghetti to the pan with sauce; toss, adding reserved pasta water as needed, until coated.

   spaghetti: 12 oz
6. 

   6

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