Vegan Sun-Dried Tomato & Spinach Pasta

🥘 Ingredients

• black pepper
  ¼ tsp
• coconut milk
  1 c
• garlic
  3 cloves
• italian seasoning
  1¼ tsp
• lemon
  2 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parsley
  2 tbsp
• salt
  ½ tsp
• spaghetti
  6 oz
• spinach
  2 c
• sun-dried tomatoes
  ½ cup
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce.
2. 

   2

   Mince parsley . Zest and quarter lemon . Peel and mince or grate garlic . Thinly slice sun-dried tomatoes .

   parsley: 2 tbsp, lemon: 2 unit, garlic: 3 cloves, sun-dried tomatoes: ½ cup
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden, ⏱️ 4 minutes . Stir in half the parsley, ¼ tsp italian seasoning , a big pinch of lemon zest, and a pinch of salt and black pepper .

   olive oil: 2 tbsp, panko breadcrumbs: ½ cup, italian seasoning: 1¼ tsp, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Turn off heat; transfer to a plate. Wipe out pan.
5. 

   5

   Heat a drizzle of olive oil in same pan over medium-high heat. Add spinach ; cook, stirring constantly, until wilted, ⏱️ 2 minutes .

   spinach: 2 c
6. 

   6

   Add garlic; cook, stirring, until fragrant, ⏱️ 45 seconds more. Season with salt and pepper.
7. 7

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

   coconut milk: 1 c, veggie stock concentrate: 1 unit
8. 8

   Cook, stirring, until slightly thickened, ⏱️ 2 minutes ; season with salt and pepper.
9. 9

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ¼ cup pasta cooking water, then drain.

   spaghetti: 6 oz
10. 10

    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.
11. 11

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