Bowtie Pasta with Creamy Diced Tomato and Bell Pepper Sauce
A delicious, healthy pasta with a creamy sauce. Quick and easy to make.
Servings: 4
Ingredients
Bowtie Pasta
- 3 cups bowtie pasta measure uncooked
- 7 cups water
Vegetables
- 1 small onion
- 3 cloves garlic
- 2 bell peppers
- 1 bunch fresh spinach Or half a package of frozen spinach
- 1 can diced tomatoes
Spices
- 1 tsp basil
- 1/2 tsp marjoram
- 1/4 tsp thyme
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1 tbsp nutritional. yeast
Creamy Sauce Mix
- 1 can coconut milk
- 1 tbsp light miso
- 1 tbsp nutritional yeast
- 1.5 tbsp tapioca flour
Instructions
- Preheat a frying pan to medium heat. After about 5 minutes, the pan should be ready to begin cooking. While the pan is heating, chop the onion into evenly-sized pieces. Bite-size pieces work well. Add a little bit of olive oil to the pan (optional), and once the pan is hot, add the chopped onion. Stir frequently.
- Chop 2 bell peppers into even, bite-sized pieces. Add these pieces to the pan with the onion and garlic and continue to stir frequently.
- Once the water boils, add the pasta so it cooks while you are preparing the rest of the vegetables and sauce.
- Prepare the spices by adding basil, marjoram, thyme, cumin, chili powder, and nutritional yeast to a bowl or plate. Add the spices and seasonings to the vegetables in the pan and stir until the spices are evenly distributed.
- Finely mince 3 cloves of garlic, and add these to the pan with the rest of the vegetables and spices. Continue to stir.
- Pour the diced tomatoes into the pan and stir. Cook for about 3 minutes or until the liquid is hot and bubbling.
- Prepare the sauce by putting coconut milk, miso, nutritional yeast, and tapioca flour in a blender jar and mixing until smooth.
- Add the sauce and stir until everything is evenly mixed together. Cook for about 3 minutes or until the sauce is bubbly and thickened.
- Drain the pasta and serve topped with sauce.