6 Ingredient Vegan Pasta

🧂 Ingredients

• 2 tbsp olive oil
• 5 cloves garlic

  chopped
• 3 tsp tomato paste
• 1 salt and pepper

  to taste
• 3 tbsp nutritional yeast

  for sauce and garnish
• 2 cups baby spinach
• 15 oz Unsweetened Light Coconut Milk

  canned
• ½ tsp crushed red pepper

  optional
• 16 oz pasta of choice

  preferably with lines
• 3 tbsp Hemp seed for garnish

  optional

Instructions

• 1 First a large pot of water on to boil to cook the pasta on the back burner.
• 2 In a deep sauté pan over medium heat, add olive oil and garlic and cook until
  the garlic is fragrant and golden, stirring often for about 3-4 minutes. Add
  crushed red pepper if desired and cook for 30 seconds.
• 3 Next add the tomato paste and caramelize for 2-3 minutes
• 4 Add coconut milk and bring to a boil, then reduce heat to medium low until the
  pasta is cooked. Season the sauce with salt, pepper and nutritional yeast.
• 5 Once the pasta is cooked, drain it and add it to the sauce. Add baby spinach and
  toss with sauce and pasta until all is wilted and well combined. Taste and
  adjust salt and pepper to your liking.
• 6 Serve with salad or veggies of choice, top with some more nutritional yeast,
  pepper and crushed pepper. Enjoy within 3-4 days for best quality.

Nutrition Info