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Large tangle of fettuccine with tomatoes and spinach on a plate.

Fresh Tomato and Spinach Pasta Recipe (vegan)

Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 4 servings fettuccine or pasta of choice

Fresh and Sun Dried Tomato Sauce

  • 1 tablespoon oil from sun dried tomatoes (or splash of broth)
  • ½ cup red onion, chopped
  • 1 tablespoon garlic, minced
  • ½ cup white wine
  • 1 teaspoon red pepper flakes (to taste)
  • 4-6 pieces sun dried tomatoes, chopped
  • 2-3 cups tomatoes, cut into chunks
  • 2 cups fresh spinach, chopped

Toppings/Garnishes

  • ½ cup fresh basil, cut into ribbons
  • ¼ cup vegan feta (store bought or homemade)
  • sprinkle toasted pine nuts
  • ¼ cup crispy fried capers (optional)

Instructions

  • Boil salted water for the pasta. Prepare as per package instructions.

Crispy Capers (optional but not really!)

  • If making the crispy capers (recommended): heat enough oil to cover the bottom of a small saucepan or small skillet over medium heat.
  • While the oil is heating, dry the capers between layers of paper towel.
  • Once the oil is warm, remove the pan from heat, carefully spoon the capers into the oil (watch for oil splattering). Stir or shake them around to ensure even cooking.
  • Cook until the capers open up and become crispy and golden.
    Pro Tip: save the oil the capers cooked in to add flavor to your next dish!
  • Let them drain in a single layer on a paper towel until just before serving.

Fresh and Sun Dried Tomato Sauce

  • Prepare veggies as above and set aside.
    As well, take out all other ingredients and place near stove.
  • In a deep skillet or wok style pan, heat the oil*. Add the onion and garlic and saute over medium to medium-high until the onions are translucent and turning golden about 4-6 minutes.
  • *If oil free, use a non-stick pan and add a splash of broth as needed to prevent sticking.
  • Add the wine to deglaze the pan then lower the heat to medium and cook for another 3-5 minutes to reduce the liquid.
  • Stir in red pepper flakes, chopped sun dried tomatoes (approx. ¼ cup) and fresh tomatoes.
  • Taste and add salt and pepper as needed.
  • Back to the Pasta: Drain the pasta and add it to the tomato mixture in the wok/pan.
  • Add the spinach and vegan feta cheese (if using) and toss to incorporate.
    The spinach will wilt within a couple of minutes and then presto, it’s ready.

To Serve

  • Top with basil ribbons, toasted pine nuts, crispy capers, and a sprinkle of hot pepper flakes.
  • Pro Tip: to ensure the capers stay crispy - pass them to be sprinkled on each serving

Notes

Tomatoes: Choose the reddest, ripest tomatoes you can find. Cherry tomatoes and roma tomatoes are a good choice.
Cheese: Vegan feta adds a wonderful salty, tangy creaminess. I like Violife Brand or homemade feta cheese.
To Serve: For a beautiful presentation, put a pair of tongs into the center of the finished pasta and twist into a gorgeous pile on each individual plate or bowl. Add a spoonful of the tomato-spinach filling then sprinkle with pine nuts, basil, hot pepper flakes, feta cheese crumbles and crispy capers.
Storage: Although we rarely have leftovers, this pasta will keep well in covered dish in the fridge for 2 or 3 days. It does not freeze well.