Ingredients:

  • 12 oz penne pasta
  • 1 cup reserved starchy pasta water
  • 0.5 cup oil-packed sun-dried tomatoes, julienned
  • 2 tbsp sun-dried tomato oil from the jar
  • 1 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 13.5 oz full-fat coconut milk
  • 0.25 cup nutritional yeast
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 5 oz fresh baby spinach
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of starchy pasta water, then drain the pasta and set aside.
  2. In a deep sauté pan or skillet over medium heat, add 2 tablespoons of reserved sun-dried tomato oil. Sauté the julienned sun-dried tomatoes and minced garlic for 2 minutes until fragrant.
  3. Add the tomato paste to the center of the pan. Stir and 'fry' the paste for 1 minute until the paste turns a deep brick red.
  4. Pour in the full-fat coconut milk and balsamic vinegar. Whisk in the nutritional yeast, Italian seasoning, and red pepper flakes. Simmer for 3-5 minutes until the sauce begins to thicken.
  5. Add the cooked pasta to the sauce. Add 0.5 cup of the reserved pasta water to the skillet. Toss vigorously until the sauce clings to every tube of pasta.
  6. Fold in 5 oz fresh baby spinach. Stir for 1-2 minutes until the leaves are soft and dark green. Add more pasta water if the sauce looks too thick.