One pan creamy sun-dried tomato and spinach one pot

Enjoy a delicious and creamy One-Pan Sun-Dried Tomato and Spinach Pasta that's perfect for a quick and wholesome meal.

Made with PACK'D organic spinach, sun-dried tomatoes, and a creamy cannellini bean and cashew sauce, this vegan dish is packed with flavour and nutrition.

Ready in just 20 minutes, it’s an ideal choice for busy weeknights. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months for a convenient and satisfying meal anytime.

Serves 4

• Prep 5 mins
• Cook 15 mins
• Total 20 minutes
• Storage Tupperware in the fridge for 3 days or freezer for 2 months

Ingredients

• 1 tbsp olive oil
• 1/2 small onion, finely diced
• 1 tin (400g) cannellini beans, rinsed + drained (reserving 2 tbsp of bean water)
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme or 1/2 tsp fresh
• 42g cashews (1/4 cup), soaked for 30 mins in hot water
• Salt + pepper to taste
• 1 tbsp lemon juice plus zest to serve
• 220g PACK'D organic spinach (220g)
• 100g sun-dried tomatoes, chopped (1/2 cup)
• 250g chickpea penne

Method

Heat the olive oil in a non-stick pan. Add the onion and sauté for 3 - 4 minutes until soft. Add the garlic, for 1 minute. Add the beans with 2 tbsp of bean water and 1 cup of stock. Cook for 10 mins on medium / low heat.

Add the bean mix to a high speed blender with the cashews and blitz until smooth.

Cook the pasta as per the packet instructions. Drain and toss with a little olive oil to prevent sticking.

Add the sauce back to the pan. Stir through the pasta, spinach, sun dried tomatoes, herbs, red pepper flakes, lemon juice and zest. Add water to thin to desired consistency.