Brown Rice Spaghetti with Sun Dried Tomatoes is a bold and delicious dinner that is also easy to make. This dish also included fresh spinach and vegan parmesan cheese as part of a creamy sauce. It was tasty and full of flavor and an excellent dinner that your family is sure to enjoy.
Brown Rice Spaghetti with Sun-dried Tomatoes
8 oz. Brown Rice Spaghetti
1/3 Cup of sun-dried tomatoes, chopped
2 Cloves of garlic, minced
1 Cup of coconut milk
1 Cup of vegan parmesan cheese, shredded
1/4 Teaspoon of smoked paprika
1/4 Teaspoon of Himalayan salt
6 oz. of fresh spinach
5 fresh basil leaves, chopped
-Cook the spaghetti according to the directions on the packaging. Drain well.
-Heat 1 tablespoon of olive oil in a large skillet on medium heat.
-Add the chopped sun-dried tomatoes and minced garlic. Then sauté on medium heat for about 1 minute. Add 1 cup of coconut milk, smoked paprika and Himalayan salt. Reduce to simmer.
-Then add 1/2 cup of shredded parmesan cheese then stir for about 30 seconds or until cheese melts. If the sauce is to thin, gradually add more cheese if needed. Keep stirring around in the skillet until combined for a few minutes.
-Add spinach, then stir on medium heat until spinach wilts, about 1 minute. Add the cooked and drained spaghetti to the sauce. Mix well. Add additional seasoning if needed. Top with chopped basil and enjoy!