Ingredients

The following ingredients have 4 Servings
  • 1 lb. pasta (penne or other kind)
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 6 oz. roasted peppers, chopped
  • 4 garlic cloves, minced
  • 1/4 tsp. red pepper flakes, or to taste
  • 1 tbsp. chopped fresh basil
  • 3 large handfuls spinach
  • 4 cups vegetable broth
  • 6 oz. roasted peppers
  • 3/4 cup full-fat coconut milk
  • 4 tbsp. nutritional yeast

Instruction

  • Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
  • In a large pot, cook the onion in olive oil over medium heat, just until it’s slightly brown.
  • Add the chopped roasted peppers, garlic, and red pepper flakes and cook for about 3 minutes.
  • At this point, add the pasta and broth. Cover the pot with a lid and cook for about 12-14 minutes, until the pasta is al dente and almost no liquid remains.
  • In the meantime, make the sauce. Place the remaining roasted peppers, coconut milk, and nutritional yeast into a blender, or a smoothie cup, and process until smooth.
  • Add the sauce to the pasta. Then add the fresh basil and spinach and cook, stirring often, for about 2 minutes, just until the spinach has wilted and the sauce is heated through. Serve.