Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 oil-packed sun-dried tomatoes halves, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika (sweet)
- 1 teaspoon Italian seasoning (or a mix of thyme, oregano, and basil)
- 3 large garlic cloves, minced
- 2 shallots, finely chopped
- 1/4 cup dry white wine (65 ml)
- 2 cups unsweetened soy milk, or other neutral tasting plant-based drink (500 ml)
- 400 g uncooked penne
- 500 g mini Roma tomatoes, halved (or 5 medium vine-ripened tomatoes, chopped)
- 1 teaspoon sea salt
- 1/4 to 1/2 teaspoon chili flakes, to taste
- 3-4 handfuls of spinach
- fresh flat-leaf parsley to garnish (optional)
Instructions
- Heat the oil in a large deep skillet over medium-high heat. Add the sun-dried tomatoes, tomato paste, paprika, Italian seasoning, garlic and shallots; cook, stirring, until the tomato paste starts to darken and caramelize and the shallots soften; about 3-4 minutes. Add the white wine and continue to cook until almost fully reduced, about 2-3 minutes.
- Add the soya milk, penne, fresh tomatoes, sea salt and chili flakes to the skillet and stir to combine. Bring to a boil then reduce the heat to low, cover, and cook for 15 mins, or until the pasta is cooked through (al dente). Stir a few times at the beginning of the cooking time in order to prevent the pasta from sticking to the bottom of the skillet.
- As soon as the pasta is al dente, stir in the spinach and continue to cook until wilted, a minute or so more. Serve with a sprinkle of parsley and enjoy!