Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Make it Creamy:
Pour in the coconut cream and stir well to combine.
Add the nutritional yeast, salt, black pepper, and red pepper flakes.
Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.
Add the Cheese:
Reduce the heat to low and add the shredded vegan mozzarella.
Stir continuously until the cheese melts and is fully incorporated into the sauce.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.
Finish with Greens:
Add the fresh spinach and basil to the skillet.
Toss gently until the spinach wilts and the basil is well distributed.
Serve:
Divide the pasta among serving bowls.
Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.
Tips:
Nutritional Yeast: This adds a cheesy flavor to the sauce. If you don’t have it, you can substitute it with vegan Parmesan.
Coconut Cream: For a less coconutty flavor, you can use a cashew cream made by blending soaked cashews with water until smooth.
Vegan Mozzarella: Choose a good-quality vegan mozzarella that melts well for the best results.
Seasoning: Adjust the red pepper flakes according to your spice preference. Add more for a spicier kick.
Nutritional Information (Per Serving):
Calories: 350 kcal
Carbohydrates: 45 g
Protein: 12 g
Fat: 15 g
Fiber: 6 g
Sugar: 5 g
Sodium: 450 mg.
