Ingredients:

  • 1 lb fettuccine or penne
  • 1 tbsp salt
  • 1/3 cup oil from the sun-dried tomato jar
  • 4 cloves garlic, minced
  • 3/4 cup sun-dried tomatoes, thinly sliced
  • 2 tbsp tomato paste
  • 1 cup oat cream
  • 3 tbsp nutritional yeast
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook for 2 minutes less than the package instructions for al dente.
  3. Reserve 1 cup of starchy pasta water, then drain the pasta.
  4. While the pasta boils, heat the sun-dried tomato oil in a large skillet over medium heat.
  5. Add the minced garlic and sauté for 60 to 90 seconds until fragrant and translucent.
  6. Stir in the sliced sun-dried tomatoes and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  7. Lower the heat to medium-low. Pour in the oat cream and stir in the nutritional yeast, red pepper flakes, salt, and pepper.
  8. Whisk constantly for 2-3 minutes until the sauce begins to simmer and thicken slightly.
  9. Add the under-cooked pasta and fresh baby spinach to the skillet.
  10. Toss vigorously over medium heat for 1-2 minutes until the spinach wilts.
  11. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until the texture is glossy and fluid.