Vegan Creamy Sun Dried Tomato Pasta for 4

Instructions:

1. Bring a large pot of water to a boil and add 6g of sea salt. Add the 340g of Rigatoni. Cook according to package directions, but aim for al dente—usually about 1 to 2 minutes less than the box suggests. Note: We want the pasta to finish cooking in the sauce so it absorbs the flavor.
2. While the pasta boils, heat 27g of the reserved tomato oil in your skillet over medium heat. Add the 100g of diced yellow onion. Sauté for about 5 minutes until translucent and starting to turn golden.
3. Stir in the 12g of minced garlic, 2g of smoked paprika, and 1g of red pepper flakes. Cook for just 1 minute until the aroma fills the room.
4. Add the 110g of chopped sun dried tomatoes to the skillet. Pour in the 240ml of full fat coconut milk and stir in the 15g of nutritional yeast. Let the sauce simmer gently for 3 to 4 minutes until it begins to thicken slightly. If it looks too thick, splash in a little pasta water.
5. Using tongs, transfer the cooked pasta directly into the skillet. Add the 90g of fresh baby spinach. Toss everything together over low heat for 2 minutes until the spinach has wilted into the folds of the pasta. Remove from heat and stir in the 15ml of lemon juice.
6. Taste the sauce. Add black pepper as needed. Garnish with the 10g of fresh basil. The sauce should be glossy and coating every inch of the rigatoni. Serve immediately while the sauce is at its peak silkiness.