Spinach Sun Dried Tomato Pasta

Easy creamy spinach sun-dried tomato pasta with corn. A comforting vegetarian dinner made without heavy cream.

Recipe Source Link:https://www.mygingergarlickitchen.com/spinach-sun-dried-tomato-pasta/

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RECIPE INGREDIENTS

» For Spinach Sun Dried Tomato Pasta

• 400 g penne pasta
• Salt, for boiling pasta

» For the Sauce

• 2 tablespoons olive oil
• 1 red chili pepper, thinly sliced
• 4 garlic cloves, peeled and finely chopped
• 1 inch ginger, grated
• 7 to 8 sun-dried tomatoes in oil, chopped
• 7 to 8 frozen spinach cubes or blanched or thawed spinach
• 1/2 cup frozen corn or boiled corn
• 3/4 cup strained yogurt, Greek-style yogurt, or quark
• 1 to 1.5 teaspoons onion powder
• Red pepper flakes, to taste
• 1 teaspoon dried oregano
• Ground black pepper, to taste
• Zest of 1 lemon
• Juice of 1/2 lemon
• Pasta cooking water, reserved (about 2 cups)
• Salt, to taste
• Chili oil, to taste

» Serving

• Gouda or any cheese of choice, for topping
• Garlic bread or any bread of your choice

RECIPE INSTRUCTIONS

» For making Spinach Sun Dried Tomato Pasta

1. 1. Add boiling water to a large pot or bring water to a rolling boil. Add salt generously and stir well.
2. 2. Then add penne pasta and cook until al dente or according to package instructions.
3. 3. To check doneness, slice a piece of pasta with a knife. If it is tender but still firm to the bite, with no hard center it means it is perfectly cooked.
4. 4. Reserve about 2 cups of pasta cooking water. Drain the pasta and set aside.
5. 5. While the pasta cooks, prepare the ingredients. Slice the red chili, grate the ginger, peel and finely chop the garlic, and chop the sun-dried tomatoes.
6. 6. Heat a wide pan over medium heat. Add olive oil.
7. 7. Add the sliced red chili and sauté for 2 minutes until fragrant. Add the grated ginger and chopped garlic. Sauté for about 2 minutes, stirring frequently.
8. 8. Add the chopped sun-dried tomatoes and cook until they soften and release their oil.
9. 9. Add the spinach and corn. You may use frozen, blanched, or thawed spinach, and frozen or boiled corn.
10. 10. Cook until the vegetables are fully cooked and well combined.
11. 11. Add the lemon zest and mix well.
12. 12. Then add dried oregano, red pepper flakes, and onion powder, and mix well to combine. Pour in about 1.5 cups of the reserved pasta water.
13. 13. Mix well and let the sauce simmer for a few minutes.
14. 14. Lower the heat and add the strained yogurt or quark.
15. 15. Stir continuously and cook until the raw dairy smell disappears and the sauce becomes creamy.
16. 16. Add this sauce to the pot with the cooked pasta, along with lemon juice, and mix until evenly coated.
17. 16. Add salt and black pepper to taste, and drizzle in chili oil. Cook for 1 minute.
18. 17. Your Creamy Spinach Sun-Dried Tomato Pasta with Corn is ready.
19. 18. Transfer to a serving dish. Top with Gouda or any cheese of choice and drizzle with more chili oil before serving. Enjoy!

RECIPE NOTES

1. Make sure to reserve some starchy pasta water and use this well-salted pasta water in the sauce, as it seasons the sauce and thickens it naturally.
2. Finely chop sun-dried tomatoes so every bite has balanced flavor. Also, use them with their oil for maximum flavor and added richness.