This flavorful pasta dish combines the rich, savory taste of sun-dried tomatoes with a creamy sauce and perfectly cooked noodles. It’s a simple, budget-friendly meal that feels indulgent while staying plant-based and nutrient-packed. Great for quick lunches or easy dinners, it delivers big flavor with minimal effort.
This recipe is part of our Freezer Friendly meal prep.
Ingredients
| Ingredients | Amount for 8 day meal prep |
|---|---|
| Water | 16 cups (3,785 g) |
| Edamame spaghetti pasta | 2 boxes (454 g) |
| Soy curls | 4 ½ cups (180 g) |
| Red bell peppers | 2 medium (240 g) |
| White onion | 1 medium (110 g) |
| Spinach | 12 cups (360 g) |
| Soaked cashews | 1 cup dry (130 g) |
| Nutritional yeast | 1 cup (80 g) |
| Sun-dried tomatoes | 6 tbsp (41 g) |
| Low-sodium vegetable broth | 6 cups (1,326 g) |
| Dried basil | 4 tsp (3 g) |
| Dried oregano | 4 tsp (4 g) |
| Minced garlic | 8 tsp (40 g) |
| Fresh basil for garnish | 2 cups (85 g) |
Instructions
1. Bring a large pot of water (16 cups) to a boil. Once boiling, add 2 boxes (8 oz each) of edamame spaghetti and cook according to the package directions (about 3 to 5 minutes). Strain and set aside.
2. In a bowl, add 4½ cups (180 g) of dry soy curls and 4 cups (884 g) of low-sodium vegetable broth to rehydrate. Let sit for at least 15 minutes.
3. Dice 1 onion (110 g) and 2 bell peppers (240 g). Add them to a pan over medium heat with 4 tsp (20 g) of minced garlic. Cook for 5 minutes.
4. After 15 minutes, drain the soy curls and squeeze out all excess liquid.
5. Add the drained soy curls to the pan with the onion, peppers, and garlic. Cook for another 7 to 10 minutes, stirring occasionally, until excess moisture is gone and the soy curls begin to brown.
6. Add 12 cups (360 g) of spinach to the pan. Mix, cover, and cook for a few minutes until the spinach wilts.
7. Add the cooked pasta to the pan and toss to combine. Turn off the heat and set aside.
8. In a blender, add the soaked cashews (from earlier) and the following:
a) 2 cups (442 g) of low-sodium vegetable broth
b) 6 tbsp or ⅓ cup (41 g) of sun-dried tomatoes (no oil)
c) 1 cup (80 g) of nutritional yeast
d) 4 tsp (20 g) of minced garlic
e) 4 tsp (3 g) of dried basil
f) 4 tsp (4 g) of dried oregano
9. Blend until smooth.
10. Pour the sauce over the pasta, soy curls, and vegetables. Mix until everything is evenly coated.
11. Divide into 8 freezer-friendly containers. Store in the fridge for 4 days or freeze for 2 to 3 months.
12. When ready to eat, heat in a saucepan or microwave for 4 to 5 minutes. Top with fresh basil and oregano to taste.