700g dry pasta of choice Cold Water to top pot 3/4 of the way Pinch of salt Drizzle of oil Pesto topping 400ml can of coconut milk 1/2 cup pesto of choice 1 cup diced sun-dried tomatoes 1/3 cup nutritional yeast 2 cups baby spinach 1 cup de-pitted green olives 1/2 cup fresh basil Vegan parmesan to top Salt and pepper to taste
Method
1. Bring the pasta to a boil & cook until al dente. 2. Drain and keep a bit of the pasta water in the pot. 3. Add in the coconut milk, nutritional yeast, pesto, sun-dried tomatoes, olives and the baby spinach. 4. Remove from the heat and let the spinach welt a bit before adding in cheese, salt & pepper accordingly. 5. Serve with the fresh basil and more pesto! Freeze the rest or keep in an airtight container in the fridge for up to two days.