Ingredients
Equipment
Method
- Warm the olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.1 tbsp olive oil, 4 cloves garlic, thinly sliced, 1/2 tsp red pepper flakes
- Add diced tomatoes, broth, coconut milk, tomato paste, sugar, salt, pepper, oregano. Stir to combine.14 oz can diced tomatoes, with juices, 1 1/2 cups low-sodium vegetable broth, 3/4 cup full-fat coconut milk, 2 tbsp tomato paste, 1 tsp sugar, 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp dried oregano
- Add dry pasta, bending as needed to submerge. Cover, reduce to medium-low, and simmer 10–12 minutes, stirring every 2 minutes so it doesn’t stick, until pasta is al dente and sauce creamy.12 oz spaghetti or linguine (dry)
- Turn off heat. Stir in 3/4 of the basil, lemon zest & juice, nutritional yeast, and cherry tomatoes (if using). Fold in spinach until just wilted. Rest 2 minutes to thicken.1 cup (loosely packed) fresh basil leaves, roughly torn, zest + 1 tbsp juice lemon, 2 tbsp nutritional yeast, 1 cup cherry tomatoes, halved, 2 cups baby spinach
- Taste and adjust salt, pepper, or lemon. Serve topped with remaining basil and cracked pepper.to serve: extra basil & cracked pepper
Notes
- Sauce too thick? Add hot water or broth, 1–2 tbsp at a time. Too thin? Simmer uncovered 1–2 minutes.
- Not into coconut? Use unsweetened oat cream or a quick cashew cream (blend 1/3 cup cashews + 1/2 cup hot water).
- Gluten-free: use GF spaghetti; reduce simmer by 1–2 minutes to avoid mush.
- Storage: 3 days in the fridge; reheat with a splash of water.
- Nutrition is an estimate and varies by brands.
