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Creamy Artichoke and Sun-dried Tomato Pasta

Creamy Artichoke and Sun-dried Tomato Pasta

Time: 30 minutes

Serves: 4



1/2 cup Vegtago’s Freestyle Cheddar Cheeze

Gluten-free penne pasta

1 Can coconut milk

1 Can artichokes

3 Sun-dried tomato

Hand full Spinach

1 Shallot (sliced)

2 Cloves garlic (minced)

2 tbsp Fresh basil (chopped)

Olive oil

Salt and pepper to taste



  1. Boil gluten-free pasta as per box instructions
  2. In pan, on medium heat add small amount of olive oil. When heated add garlic, shallot and a pinch of salt. Fry for 2 minutes
  3. Add artichokes and sun-dried tomato’s to pan and fry up to 5 minutes
  4. Add coconut milk and mix thoroughly
  5. Add Vegtago’s Dairy-free Cheeze, when melted bring sauce to a boil then reduce heat and let simmer on low for 20 minutes
  6. When finished simmering, add spinach, fresh basil and pinch of salt and pepper
  7. Mix well, add cook pasta and serve!

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