1mediumlemonzested and sliced into wedges for serving
freshly ground black pepperto taste
meatless Italian sausagessliced & cooked according to package instructions (optional)
Instructions
Using a sieve, drain oil from the sun-dried tomatoes. The oil is not used in this recipe, but I like to keep it to use as a base for salad dressings. Set aside the tomatoes.
Heat butter in a tall-sided skillet or 4-quart Dutch oven over medium heat. Once melted, add the onion. Sprinkle with ½ teaspoon salt. Cook until golden, about 6-8 minutes.
Add in the garlic and sun-dried tomatoes. Saute until the garlic is golden and aromatic.
Sprinkle in the flour and rosemary. Stir frequently for 1-2 minutes, or until the flour is lightly golden and toasted.
Whisk in ½ cup oat milk to form a thick paste. Slowly pour in the remaining oat milk and water while whisking. Stir in the remaining ½ teaspoon salt and nutritional yeast.
Bring a rapid simmer over medium-high heat. Try to avoid a rolling boil, as this can cause the oat milk to separate. Once simmering, add the pasta. Reduce to a gentle simmer over medium-low heat.
Cover and simmer until the pasta is al dente, about 10 minutes. Remove the lid and stir every 2-3 minutes to encourage even cooking.
Remove the lid when the pasta is al dente. Stir in the sherry vinegar, spinach, and lemon zest. Continue simmering until the sauce is thickened enough to coat the back of a spoon without sliding off.
Add freshly ground black pepper to taste. Taste for seasonings and serve with meatless Italian sausage (optional but recommended!).
Video
Notes
Gluten-free options: Replace all-purpose flour with a Gluten free all purpose flour and use your favorite gluten free pasta. If unable to find a certified gluten-free oat milk, see below for other milk options.
Milk options: Dairy milk may not work as high heat and tomatoes can cause curdling. Unsweet soy milk can be used in place of oat milk as needed.
Add-ins: Extra veggies like steamed broccoli, green beans or mushrooms work well. Add canned chickpeas or sauteed plant-based sausage for extra protein.
Leftovers: Refrigerate in a closed container for 3-4 days. Reheat in the microwave or over medium-low heat on the stove. You may need to add a splash of oat milk to loosen the sauce.