This recipe is gluten free and vegan
Cruciferous vegetables and dark leafy greens like broccoli and spinach are a great source of calcium. Tomatoes and peppers are high in Vitamin C. Onions and garlic are antiviral foods that help fight off colds and flu.
2 – 4 cups organic, gluten free pasta of your choice
1/2 cup bell pepper
1 – 2 cups spinach
1 medium onion
1/2 cup grape tomatoes
1/4 cup pumpkin seeds
3 – 5 cloves minced garlic
1 large can (15oz) coconut milk
Seasonings: sea salt, pepper, oregano, basil, dill
Cook pasta according to package directions and set aside. Chop onions and peppers into bite sized pieces. In a separate sauce pan, saute onions, pepper, garlic, and spinach on medium heat until vegetables are cooked through. Add coconut milk and spices. Turn heat to low and simmer for 3 – 5 minutes, stirring frequently. Add sauce to already cooked pasta and stir thoroughly. Plate pasta and garnish with fresh tomatoes and pumpkin seeds.
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