Creamy Sun-dried Tomato Pasta

I’m not vegan but I’m trying to eat more vegan meals. This tastes amazing, I still can’t believe how well it turned out. Dairy free options have gotten so good.

Makes roughly 3-4 servings

INGREDIENTS:

Follow Your Heart Parmesan (sub any other vegan parm)

White wine vinegar

Half a box of Barilla Protein+ Penne (sub with 4 servings of your preferred pasta)

Jar of sun dried tomatoes

Spinach

1 cup of Forager Original Plain yogurt

Garlic powder, Oregano, Salt, Pepper, Onion powder

1. Cook pasta to box instructions. I like to add salt and a bit of olive oil to my pasta water.

2. Drain pasta in colander and set aside

3. In same pot, dump in a jar of sun dried tomatoes and the oil they are in. Put heat on medium low

4. Mix in a couple hand fulls of spinach

5. Add a splash of white wine vinegar

6. Mix in the cup of plain yogurt

7. I gradually added in some water to thin out the sauce. It took some stirring to get the sauce to the consistency I wanted.

8. Add in the seasonings to your preferred taste. I added a lot.

9. Once the sauce it to your liking, add back the pasta

10. Serve with sprinkle of nutritional yeast or vegan parm