Sun-Dried Tomato and Spinach Pasta with Spicy Honey Shrimps
About this Recipe
Throughout the week, mealtime can become a monotonous chore. We push through and sometimes forget to find unique ways of making our food better. Well, if you’re a pasta lover then have I got the recipe for you! Say goodbye to boring lunch and dinner with this Creamy Ranch Sun-Dried Tomato and Spinach Pasta. Whether you are feeding yourself or a whole household, this dish’s portions can be adjusted to always leave you satisfied.
Even better, the ranch sauce is made from scratch and requires minimum ingredients. Once it is ready, you can pair it with any pasta dish you want, making it great for even the pickiest eater!
Still not sure if you want to make this dish? Take these into consideration:
-This recipe is vegan and gluten-free friendly with easy substitutions.
-This recipe can be made in about 30 minutes, perfect for busy weeknights when you want to make a big batch and spread it throughout the week to have.
-You can make extra ranch sauce to have in advance when you want to make more pasta or serve as a dip for veggies or for salads.
Ready to start? Here’s how to make this delicious meal.
To make this pasta dish, first, prepare one serving or more of pasta as shown in the directions of the pasta box of your choosing. While the pasta cooks, combine all the ingredients for the ranch sauce in a bowl and mix until smooth and well combined.
When the pasta is ready, drain all the water. Combine the pasta, spinach, sun-dried tomato, and ranch sauce together in a bowl. If you are vegan, you can add any other protein such as tofu or tempeh.
Heat a pan with 1 tbsp olive oil. Add the shrimps (or any other protein of your choice), honey, and sriracha into the pan. Saute until the shrimps are cooked. Top the pasta bowl with the shrimps. Serve while it is still warm and enjoy!
Creamy Sun-Dried Tomato and Spinach Pasta with Spicy Honey Shrimps
If you love pasta, this Creamy Ranch Sun-Dried Tomato and Spinach Pasta is a winner. It is the perfect dish to have for lunch or dinner and can be made in bigger portions for meals throughout the week.
Ingredients
- 1 serving of gluten-free pasta
- 1/2 cup Greek style yogurt
- 2 tablespoons sour cream (dairy free or regular)
- 1 tablespoon fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice (add water to thin)
- 1/4 teaspoon salt
- pepper to taste
- 1 ½ cup steamed spinach
- ⅓ cup chopped sun-dried tomatoes
- 1 tbsp olive oil
- 1 lb shrimps
- 1 tbsp honey
- 1 tsp sriracha
Instructions
Prepare 1 serving of pasta as shown in the directions of the pasta box.
To make the ranch sauce, combine the Greek-style yogurt, sour cream, fresh parsley, garlic powder, onion powder, Dijon mustard, lemon juice, salt, and pepper in a bowl. Mix until smooth and well combined.
Combine the pasta, spinach, sun-dried tomato, and ranch sauce together. Set aside.
Heat a pan with 1 tbsp olive oil. Add shrimps, and sauté for 2 mins per side.
Turn off the heat, and add honey and sriracha into the pan. Toss until coated in the sauce.
Top the pasta bowl with the shrimps. Serve and enjoy!
