Skip to content
Sundried tomato and spinach pasta recipe

Sundried tomato and spinach pasta recipe

276 ratings

Everyone has a speedy pasta dish up their sleeves and this is definitely one to try! It turns simple ingredients into something delicious, the sundried tomatoes give a lovely depth of flavour whilst basil keeps things fresh. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 368 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 60g sundried tomatoes, finely chopped, plus 1 tbsp oil from the jar
  • 1 medium red onion, finely chopped
  • 2 large garlic cloves, finely crushed
  • 400g tin chopped tomatoes
  • 100ml almond mik
  • 300g rigatoni pasta
  • 100g baby leaf spinach
  • ½ x 30g pack fresh basil, leaves picked and torn
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    12g 14%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 68.9g Protein 11.6g Fibre 6.9g


  1. Heat 1 tbsp of the sundried tomato oil in a saucepan over a medium heat. Add the onion, garlic and 40g sundried tomatoes and fry for 5 mins until starting to soften. Add the chopped tomatoes and almond drink, bring to the boil and simmer for 5 mins.

  2. Bring a large pan of lightly salted water to the boil and cook the pasta according to packet instructions. Add the spinach to the pan for the final 1 min of cooking until wilted. Drain and return to the pan.

  3. Add a pinch of sugar and a grind of black pepper to the tomato sauce then mix into the cooked pasta and spinach. Serve topped with the torn basil and the remaining sundried tomatoes.

See more Pasta recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.