Vegan spinach and tomato pasta

Ingredients

• 500 g Penne, without eggs
• 1 pcs Red bell pepper, chopped
• 300 g Spinach, raw
• 60 g Sun-dried tomatoes, chopped
• 150 ml Almond cream, unsweeted
• 2 clove Garlic, minced
• 1 sprig Basil, fresh, chopped
• 1 tbsp Olive oil
• 1/4 tsp Salt, fresh ground

Method

1. Cook the pasta in pot of salted boiling water until al dente. Reserve 150ml pasta water.
2. Over medium-high heat, sauté the bell pepper in olive oil until tender, for 5 minutes.
3. Add garlic then cook until fragrant.
4. Add sun-dried tomatoes and sauté for 2 minutes.
5. Pour in pasta water and simmer for 1 minute.
6. Reduce heat to medium-low and pour in almond cream.
7. Toss in basil, seasonings, and baby spinach then simmer gently until the spinach is cooked.
8. Season with salt and pepper to taste. Toss in the pasta with the sauce then combine.
9. Serve while still hot.