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June 30, 2020 14 Comments

Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option)

Sun-Dried Tomato and Spinach Pasta recipe with step by step photos. Lightened-up and incredibly delicious Sun-Dried Tomato and Spinach Pasta made with milk (NO CREAM). Perfect on a Special Occasion.
Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option)

Fear of Starting a Food Blog

Over the past month, many of my Instagram followers have DM’d me saying they want to start a food blog, however they’re scared to start one in fear of being accused of stealing someone else’s content. Many went on to say most Indian bloggers post the same recipes and are blaming one another for copying each other’s content. Additionally, their own families make a lot of the same recipes at home that we Desi Bloggers share.

Yes, there have been recent accusations of online stolen content, however some of it is warranted. Every situation is different.

I completely understand the concerns of those who want to start a food blog and I assured them they should pursue their passion and be true to themselves without worrying about what people think.

The World of Food Blogging

Yes, it’s true, the Food Blogging world is saturated and can be competitive, but so are many other professions. There are tons of dermatologists, teachers, and engineers. If everyone thought this way, we would do absolutely nothing in life. We are all gifted in some way.. some of us are amazing cooks, while others are brilliant at styling content, and then some of us are incredible makeup artists. There are folks who have the gift to teach while others who have the ability to inspire and motivate. We all have a certain talent, figure it out, and USE IT!

Growing Up

I grew up in a Punjabi household, and so I grew up eating Chole, Rajma, Punjabi Yellow Kadhi, Saag Paneer, Masala Chai, and the list goes on and on. Similarly, if you grew up in a Gujurati household, I’m sure you grew up eating Khaman, Dhokla, Dal Dhokli, Pav Bhaji, and many other delectable dishes.

I can assure you there are a countless number of Butter Chicken, Chole, and Pav Bhaji recipes on the internet, and if you make any of these recipes, no, you will NOT, and should not be accused of stealing content. These are classic recipes, and there are only a certain number of ways to make these dishes. Things get tricky when a recipe is unique, however.
Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option)

My Own Content

I started blogging when there were only a handful of bloggers. I’ve created recipes such as my Black Bean Enchilada Pasta, Vegetarian Mexican Lasagna, and World’s Best Spaghetti with Rao’s Homemade – all of which have been replicated, however, I never once thought of this as stolen content. Why? Because quite honestly, there is nothing in my recipe that another fellow blogger couldn’t have easily thought of. These recipes are creative, yet basic, they aren’t topping any Michelin Star menus any time soon. 😂 (allow me to dream)

But, there’s a fine line

You guys know I love creating fusion recipes, but I equally enjoy making non-desi recipes since both my husband and I don’t love eating Indian food daily. I also believe in leading a more healthy-ish lifestyle which sets my recipes slightly apart.

When it comes to creating fusion recipes, I believe many Indian Bloggers (including myself) add a desi twist to certain recipes so it’s very possible two people may have the exact same idea. Desi people love adding garlic, green chilies, masalas to almost every fusion dish. Keywords such as… masala, hariyali, tandoori, and achari are very commonly used within the South Asian Blogging Community.

While it’s possible two people may have the exact same idea, it’s also important to note that if you do come up with a recipe that has already been created, I personally believe it’s okay to move forward with the idea anyway provided you add your own unique touch and style. In other words, do not copy the other person’s recipe and style.

What exactly does that mean?
You cannot copy someone else’s exact recipe and present it as your own.
You cannot copy the way the dish has been presented with the exact same style because you surely will be accused of stealing content.
To be honest, it’s in your best interest to not even look at their recipe because you will inadvertently be inspired.

I know many bloggers may disagree with me and say if a unique recipe has already been created, do not recreate it. While I understand this perspective, there are many bloggers with similar backgrounds who will come up with similar ideas. 
Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option)

So what Inspires me?

  • Instagram! Instagram pictures of food inspire me daily, especially those on the Explore page.
  • Food Network inspires me, recipes by Ina Garten specifically.
  • Dining out inspires me… high-end restaurants such as Indian Accent and Junoon. They help me think outside the box and work with flavors I would never have thought of pairing.
  • Traveling and eating food in other countries inspires me. On a recent trip to Mexico, I was obsessed with the fresh salsa in Mexico that I simply asked the waiter how the salsa was prepared, and he gladly shared. The result is my Chipotle Salsa and it’s damn good.
  • My family inspires me. We are all foodies so I’m constantly discussing recipe ideas with them.
  • My friends inspire me – my three best friends are Haitian, Gujurati, and Telugu, so you bet I’m going to be inspired by recipes they make for me, and many times I’ll just ask for the recipe.

We are all inspired by food created by someone else. It’s okay to be inspired, but it’s not okay to steal content verbatim. Whenever I write up a recipe, I always credit the person who is the inspiration behind my recipe, if any. For example, my sister is the brains behind my Paneer Makhani (no butter, no cream), and I gave her credit for this recipe. I associate every recipe with someone, or someplace, and other times it’s something I cooked up in my head.

Be True to Yourself (and others)

The key is to recognize the difference – are you copying someone else’s content without giving them credit, or did you truly think of a recipe on your own? Be honest, be true to yourself, and give no one the chance to accuse you of stealing content. Sometimes similar recipe creations are purely coincidental. I give most people the benefit of the doubt. There’s room for everyone in this Food Blogging world! It’s fun if you do it right and don’t get involved with the cattiness and rat race.

Post quality over quantity. Have your own style. Be unique. Be you! Now, I hope I inspired you to start that Food Blog. 😊

Feel free to leave a “civil” comment below and let me know what you think. 😊

How is Sun-Dried Tomato and Spinach Pasta Lightened-Up?

  • Instead of white regular pasta, I used whole wheat. Feel free to use gluten-free pasta or any other kind.
  • Instead of heavy cream and half-n-half, I opted for whole milk, 2% reduced-fat milk will also work. Additionally, I used a little butter and flour to create a roux which helps thicken the sauce.
  • You can make this dish Vegan. Substitute regular butter for vegan butter. You also need to substitute whole milk for dairy-free milk – I find that unsweetened cashew milk works best.

Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option)

Sun-Dried Tomato and Spinach Pasta is:

Mouthwatering
Delectable
Perfect for Date Night
Made with NO CREAM
Made with Whole Wheat Pasta
Lightened Up
Vegetarian
Gluten-Free option (use GF pasta)
Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option)

How to make Sun-Dried Tomato and Spinach Pasta recipe step by step?

Prep

1. Start by boiling a pot of water for the pasta.
2. Slice baby bella mushrooms.
3. Chop spinach, garlic, and sun-dried tomatoes (squeezing out the oil).

Cook

1. Heat a dutch castiron on medium heat. Add olive oil, once hot, add crushed red pepper flakes. Saute for about 30 seconds.
2. Add sliced mushrooms. Saute for 4 minutes.
3. This is what you should have.
4. Add the pasta to the boiling hot water. Season with salt. Follow the instructions on the back of the package. I prefer whole wheat pasta, however, regular white or gluten-free pasta will work too.

5. Now add the chopped spinach to the mushrooms. Stir. The spinach will take about 1 minute to wilt.
6. Add the garlic and sun-dried tomatoes. Stir and cook for 2 minutes.

7. Add unsalted butter.
8. Once butter melts, add whole wheat flour (Indian flour works too).
9. Stir the butter and flour and cook for 1 minute.

10. Now VERY SLOWLY, add whole milk (2% reduced-fat milk will work too) to the veggies while stirring the veggies into the milk mixture. Make sure you add the milk slowly to avoid curdling.
11. Continue adding milk – you’ll need 3 cups total.
12. Season with salt and add black pepper.
13. Allow the milk mixture to come to a slight boil. You’ll see bubbles starting to form. The sauce is ready.

14. Add the pasta to the sauce.
15. Give it a good stir.
16. Add parmesan cheese and starchy pasta water. The starch will help thicken the sauce and help the pasta cling to the sauce.
17. Top with fresh basil. Stir.

Enjoy!

Serve hot. It’s incredibly delicious! Enjoy!

Print Pin
5 from 14 votes

Sun-dried Tomato and Spinach Pasta (no cream, vegetarian)

Lightened-up and incredibly delicious Sun-dried Tomato and Spinach Pasta made with milk (NO CREAM). Perfect on a Special Ocassion.


Course Main Course
Cuisine Italian Inspired
Keyword Mushrooms, Pasta, Spinach, Sun-dried Tomatoes
DietNo Cream, Vegetarian, Gluten-Free option
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings
Calories 581kcal


Ingredients

  • 16 ounces whole-wheat penne pasta
  • 1 tbsp olive oil
  • 1 1/2 tsp crushed red pepper
  • 8 ounces baby bella mushrooms sliced
  • 2 cups spinach
  • 1/4 tsp salt
  • 5 cloves
  • 1 cup sun-dried tomatoes stored in olive oil
  • 2 tbsp butter I like Kerrygold
  • 2 tbsp flour
  • 3 cups whole milk 2% reduced-fat works too
  • 1/2 tsp black pepper
  • 1/4 tsp salt to taste
  • 1/2 cup Parmesan cheese shredded
  • 1/2 - 3/4 cup starchy water
  • 1/2 cup fresh basil

Instructions

Prep

  • Start by boiling a pot of water for the pasta.
  • Slice baby bella mushrooms.
  • Chop spinach, garlic, and sun-dried tomatoes (squeezing out the oil).

Cook

  • Heat a dutch castiron on medium heat. Add olive oil, once hot, add crushed red pepper flakes. Saute for about 30 seconds.
  • Add sliced mushrooms. Saute for 4 minutes.
  • This is what you should have.
  • Add the pasta to the boiling hot water. Season with salt. Follow the instructions on the back of the package. I prefer whole wheat pasta, however, regular white or gluten-free pasta will work too.
  • Now add the chopped spinach to the mushrooms. Stir. The spinach will take about 1 minute to wilt.
  • Add the garlic and sun-dried tomatoes. Stir and cook for 2 minutes.
  • Add unsalted butter.
  • Once butter melts, add whole wheat flour (Indian flour works too).
  • Stir the butter and flour and cook for 1 minute.
  • Now VERY SLOWLY, add whole milk (2% reduced-fat milk will work too) to the veggies while stirring the veggies into the milk mixture. Make sure you add the milk slowly to avoid curdling.
  • Continue adding milk - you'll need 3 cups total.
  • Season with salt and add black pepper.
  • Allow the milk mixture to come to a slight boil. You'll see bubbles starting to form.
  • Add the pasta to the sauce.
  • Give it a good stir.
  • Add parmesan cheese and starchy pasta water. The starch will help thicken the sauce and help the pasta cling to the sauce.
  • Top with fresh basil. Stir.

Enjoy!

  • Serve hot. It's incredibly delicious! Enjoy!

Equipment

Le Creuset Dutch Oven 2.75
Spider Strainer

Nutrition Facts
Sun-dried Tomato and Spinach Pasta (no cream, vegetarian)
Amount Per Serving
Calories 581 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 573mg25%
Potassium 1245mg36%
Carbohydrates 81g27%
Fiber 10g42%
Sugar 19g21%
Protein 24g48%
Vitamin A 2079IU42%
Vitamin C 12mg15%
Calcium 332mg33%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: Basil, BBQ Weekend, Christmas, Fall, Game Day, Gluten-Free, Italian, Main Course, Milk, Mushrooms, Pasta, Quick & Easy, Special Occasion, Spinach, Spring, Summer, Sun Dried Tomatoes, Thanksgiving, Vegetarian, Whole Wheat Tagged With: Recipes

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Reader Interactions

Comments

  1. Neelma says

    June 30, 2020 at 7:44 am

    Thanks for the write up about stealing content. I started my food blog a year ago with an idea to simplify cooking so that everyone can be encouraged to cook at home and while being Indian the same recipes have been created for years, to Nisha’s point, we all bring our unique touch to our cooking ( USP)- be it in our cooking technique or style of delivery. We all take inspiration from traveling, social media but what’s important is to not “copy” the inspired content and call it yours. Give credit where it is due! Thank you Nisha!

    Reply
  2. Deepa Ravi says

    June 30, 2020 at 11:15 am

    That was one of the most classy and nuanced piece of writing about stolen content. I’ve always loved your page and I really admire the positivity you exude. Stay blessed 😊❤

    Reply
  3. Komal says

    June 30, 2020 at 11:42 am

    Love your recipes and the step by step pics. Literally are one of the first bloggers I started followIng 5 + years ago. You, Ameena, Parita…. and the best discovery Roas from you !!!

    Reply
  4. Becky reynolds says

    June 30, 2020 at 7:02 pm

    5 stars
    Recipes was DELICIOUS!!! Super simple. We mixed it up a little by adding prosciutto. Thank you!

    Reply
  5. Harvinder says

    June 30, 2020 at 7:23 pm

    5 stars
    Just made the pasta.. came out so good. Used 2% milk instead. Restaurant quality. Was so easy to follow step by step and not to forget it’s so yummy 😋

    Reply
  6. Vidhi says

    July 6, 2020 at 9:41 am

    5 stars
    Such a great recipe!!! My whole family loved it and thought it was better than restaurant quality (while also being healthier!)! I used less pasta (about 10oz) and added some diced red peppers also to add more nutrition. Thank you so much for this wonderful recipe!!

    Reply
    • Riona Roo says

      January 7, 2021 at 2:54 pm

      5 stars
      Great recipe that tastes really like I used cream. I added chicken at the start. Will defo do again & again. Thanks.

      Reply
  7. Ramya says

    July 6, 2020 at 3:51 pm

    5 stars
    This recipe is super simple and the taste was amazing. I added onions in with the garlic, I like my onions too much and used whatever cheese I had on hand. My husband even enjoyed the mushrooms which he usually doesn’t eat. thanks Nisha!

    Reply
  8. Diksha Shetty says

    July 7, 2020 at 10:40 pm

    5 stars
    Yum yum! Thank you for sharing the recipe ♥️

    Reply
  9. Hema says

    August 1, 2020 at 4:42 pm

    5 stars
    What I love about your recipes is that the food always turns out looking as good as it does in your pictures. I wasn’t sure about this, but the whole family loved it! Thank you for these gems!

    Reply
  10. Pree says

    August 3, 2020 at 4:28 pm

    5 stars
    I tried this today for lunch and it was really delicious! It really hit the spot! Can’t wait to make this again!

    Reply
  11. Mandy J says

    September 30, 2020 at 4:45 am

    5 stars
    I tried this recipe and it was
    Delicious! Thanks for your recipe!

    Reply
  12. Zara says

    October 22, 2020 at 11:12 am

    5 stars
    I LOVE this recipe! I make it at least 2-3x a month and every time it’s so good! Thanks for the guided step by step instructions on how to make this. I’m a beginner cook and your recipes/IG is my go-to!

    Reply
  13. Sapna says

    November 11, 2020 at 2:47 pm

    5 stars
    Very delicious pasta!! I love how it incorporates veggies and fresh herbs.

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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Just in time for a New Years Day Brunch that won't Just in time for a New Years Day Brunch that won't have you slaving in from of the stove. 💫 BAKED STRAWBERRY FRENCH TOAST 💫 using @stpierrebakeryus NON-GMO brioche bread that's so buttery soft delicious. Simply cube brioche bread slices, whisk the egg batter, add the bread to the batter, and bake it in the oven. Finish with a dusting of powdered sugar and top with maple syrup. So good. Recipe below! #HolidaysWithStPierre #BriocheBrunch #StPierreBrioche #StPierre #Ad 
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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
3. Transfer the brioche bread into the egg mixture. Make sure the bread is well-coated. 
4. Spray a 7” x 11” x 2” deep baking dish with coconut oil. 
5. Add half the brioche bread egg mixture into the baking dish.
6. Top with all the sliced strawberries.
7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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