Fusilli

Ingredients

• 12 oz Fusilli pasta (Use whole-grain or gluten-free fusilli if preferred.)
• 2 tbsp Olive oil (Extra virgin for best flavor.)
• 4 cloves Garlic (Minced.)
• 1 medium Onion (Diced.)
• 28 oz Canned crushed tomatoes (No added salt preferred.)
• 1 cup Coconut milk (Full fat for creaminess.)
• 3 cups Spinach (Fresh or frozen, chopped.)
• 1/4 cup Nutritional yeast (For a cheesy flavor.)
• 1 tbsp Basil (Fresh or dried.)
• 1 tsp Salt (Adjust to taste.)
• 1/2 tsp Black pepper (Freshly cracked.)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. 4

   Add the crushed tomatoes, coconut milk, nutritional yeast, basil, salt, and black pepper to the skillet. Stir well to combine.

5. 5

   Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.

6. 6

   Add the chopped spinach to the sauce and cook for another 2-3 minutes until wilted.

7. 7

   Combine the cooked fusilli with the sauce in the skillet, adding reserved pasta water a little at a time until the desired consistency is reached.

8. 8

   Taste and adjust seasoning if necessary. Serve hot, garnished with additional nutritional yeast or fresh basil if desired.