Prep Time: 10 min
Cook Time: 20 min
Servings: 4 Entrée size 

Ingredients:

• 3 tablespoons olive oil
  
• 1 medium onion – chopped
  
• 2 cloves of garlic – diced
  
• 1 small red pepper – chopped
  
• 1 27-ounce can fire roasted tomatoes
  
• 1 14-ounce can full fat coconut milk
  
• 1 cup hot water
  
• 1 34-gram bag penne pasta
  
• 2 tablespoons nutritional yeast
  
• 1 tablespoon dried basil
  
• 1 teaspoon dried oregano
  
• 1 ½ teaspoon salt
  
• ½ teaspoon black pepper
  
• 1 cup baby tomato – diced in half
  
• 3 cups packed spinach
  
• Cherry tomatoes and spinach – enough to garnish 
  

Direction: 

1. Heat the olive oil in a medium pot and sauté the onions for 3 minutes. Add the garlic, diced peppers and cook for 2 more minutes.
   
2. Add the fire-roasted tomatoes, coconut milk and hot water, then bring to a boil.
   
3. Add the penne pasta, nutritional yeast, basil, oregano, salt and black pepper. Reduce the heat to medium and cook for 15 minutes uncovered while mixing occasionally.
   
4. Lastly mix in the spinach and cherry tomatoes, and cook for 2 additional minutes.
   
5. Serve hot with a side of your favourite salad.