One-Pot Creamy Tuscan Pasta

Ingredients

• 12 oz Penne Pasta
• 1 can (15 oz) Cannellini Beans
• ⅓ cup Sun-dried Tomatoes
• 3 cups Baby Spinach
• ¾ cup Full-fat Coconut Milk
• 3 cups Vegetable Broth
• 4 cloves Garlic
• 2 tbsp Nutritional Yeast
• 1 tbsp Italian Seasoning
• ¼ tsp Red Pepper Flakes
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, stir 30 seconds.
2. Add sun-dried tomatoes and Italian seasoning. Stir 1 minute.
3. Pour in vegetable broth and coconut milk. Bring to a boil.
4. Add penne pasta. Stir, reduce heat, and simmer 12–14 minutes, stirring frequently, until pasta is tender and sauce is creamy.
5. Stir in cannellini beans, baby spinach, nutritional yeast, and lemon juice. Cook 2 minutes until spinach wilts. Season with salt to taste. Serve directly from the pot.