Creamy Sun Dried Tomato Tagliatelle

Ingredients:

2 tbsp olive oil

1 cup thinly sliced shallots

2 cups sliced sun dried tomatoes

1 tbsp herbed oil from the sun dried tomato jar

5 cloves of garlic minced

4 cups baby spinach

2 cups vegan heavy cream

Juice of 1 lemon

1/4 - 1/3 cup of freshly grated vegan parmesan

500g or 16oz of vegan tagliatelle pasta (some contain egg)

Salt and pepper to taste

Directions:

In a large skillet on medium high heat, add the olive oil and shallots. Sautée for 2-3 minutes. Next add in the sun dried tomatoes and herbed olive oil from the jar. Cook for 3-4 minutes.

Stir in the garlic and allow to cook until fragrant, about 1 minute. Mix in the baby spinach until it’s slightly wilted.

Now, pour in the heavy cream. Bring to a slight boil, then turn down the heat to a low simmer. Add in the lemon juice, vegan parmesan cheese, salt, and pepper.

Allow the sauce to cook down and thicken while making the pasta.

Cook the pasta per instructions.

When the pasta is done, add about 1/4 cup or so of the pasta water to the sun dried tomato sauce.

Now strain, or carefully transfer the noodles into the sun dried tomato sauce.

Mix well and allow all of the noodles to get coated with the sauce.

Serve and enjoy!