Ingredients

• 1 box whole wheat noodles
• 1 onion
• 4 large garlic cloves
• 1 can coconut milk (must be canned)
• 3 tbs nutritional yeast
• 1/2 tsp salt + more to taste
• 4/3 cup peas
• 1 cup sun-dried tomatoes
• 1 handful spinach

Directions

1. Using a pasta pot, cook pasta while preparing the sauce.
2. Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don't stick. Saute for 5 minutes or until the onions are soft.
3. Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.
4. Chop a handful of spinach and add to the pan along with the peas.
5. Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.
6. Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.
7. Finely chop remaining garlic clove or use a garlic press. Stir into pasta.