#KeyNutritionGutHealth please tag us in your progress and creations on facebook and instagram!
Ingredients (4 serves) :
2 cups water
2 cups coconut milk
4 cups gluten-free penne pasta
1/2 teaspoon salt
1/4 cup + 2 tablespoons nutritional yeast
1 box cherry tomatoes, sliced in half
2 teaspoons olive oil
2 cloves garlic, minced
2–3 tablespoons chopped fresh basil
Salt and pepper, to taste
4 handfuls of spinach
Add the water and milk to a medium sized pot and bring to a boil. Make sure to keep a close eye on it because milk can boil over quickly. Add the pasta and 1/2 teaspoon salt, stir and reduce to a simmer. Cook until pasta is cooked through and most of the liquid has cooked off, 12-15 minutes, stirring occasionally.
Once pasta is finished cooking, remove from the heat and add the nutritional yeast, olive oil, cherry tomatoes, garlic, spinach and basil. Stir until combined and serve immediately. Season with salt and pepper to taste and garnish with pine nuts.
** For males or physically active females, add an additional 1/2-1 cup pasta.