Sun-Dried Tomato Cream Sauce

Gluten-Free Diary-Free, Soy-Free Vegan No Sugar Added Paleo Plant-Based

Recipe courtesy of Jessica Park
Photo courtesy of Anne Watson

Level: Harder Than Easy

Prep Time: 15 min

Total Time: 35 min

Serves: 10


  • 16 ounces penne or other pasta (I use gluten free)
  • 2 T butter (or vegan butter)
  • 3 cloves of garlic, minced
  • 1 1/2 T flour (an all-purpose gluten-free flour works fine)
  • 3/4 cups chicken broth or vegetable broth
  • 3/4 cup nutpods, plain
  • 3/4 cup dried tomatoes in olive oil, drained and roughly chopped
  • 1 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • Salt and freshly ground black pepper, to taste
  • Two big handfuls of fresh baby spinach


  1. Cook pasta according to package instructions while you make the sauce.
  2. To make the cream sauce: Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Do not burn! Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
  3. Stir in plain nutpods, sun dried tomatoes, garlic, oregano, basil, and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper to taste. If your sauce is too thick (the kind of flour and butter products you use may thicken it too much), just add in a few more tablespoons of broth to thin to your liking.
  4. Stir in pasta and fold in the spinach until well combined and the spinach has wilted.

* Note: This is a pretty flexible dish, so feel free to add in cooked chicken, sausage, or shrimp!

Category: Main Dishes

All Recipes Beverages Breakfast Dessert Main Dishes Side Dishes Snacks Soup