Divide the pasta among serving bowls.
Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.
Tips:
Nutritional Yeast: This adds a cheesy flavor to the sauce. If you don’t have it, you can substitute it with vegan Parmesan.
Coconut Cream: For a less coconutty flavor, you can use a cashew cream made by blending soaked cashews with water until smooth.
Vegan Mozzarella: Choose a good-quality vegan mozzarella that melts well for the best results.
Seasoning: Adjust the red pepper flakes according to your spice preference. Add more for a spicier kick.
Nutritional Information (Per Serving):
Calories: 350 kcal
Carbohydrates: 45 g
Protein: 12 g
Fat: 15 g
Fiber: 6 g
Sugar: 5 g
Sodium: 450 mg
Detailed Steps and Additional Tips:
Cooking the Pasta:
Cooking the pasta to al dente is key to ensuring it holds up well when mixed with the sauce. Make sure to salt the pasta water generously to infuse the pasta with flavor.
Sautéing the Garlic:
Be careful not to burn the garlic. Sautéing it just until fragrant will infuse the oil with its flavor without becoming bitter.
Caramelizing the Tomato Paste:
Cooking the tomato paste for a couple of minutes allows it to develop a deeper, richer flavor, enhancing the overall taste of the sauce.
Incorporating Coconut Cream:
Coconut cream gives the sauce its luscious, creamy texture. If you prefer a different plant-based cream, feel free to substitute, but make sure it’s thick enough to create a creamy consistency.
Melting the Vegan Mozzarella:
Vegan cheese can be tricky to melt, so keep the heat low and stir constantly to ensure it melts smoothly into the sauce.
Adding Fresh Spinach and Basil:
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