Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Make it Creamy:
Pour in the coconut cream and stir well to combine.
Add the nutritional yeast, salt, black pepper, and red pepper flakes.
Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.
Add the Cheese:
Reduce the heat to low and add the shredded vegan mozzarella.
Stir continuously until the cheese melts and is fully incorporated into the sauce.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.
Finish with Greens:
Add the fresh spinach and basil to the skillet.
Toss gently until the spinach wilts and the basil is well distributed.
Serve:
Divide the pasta among serving bowls.
Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.
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