Creamy Tomato Pink Pasta

Ingredients:

• 12 oz short pasta of your choice - cooked al dente

The cheesy panko:

• ½ cup panko breadcrumbs

• 2 tbsp nutritional yeast

• 1 tsp dried basil

• ⅛ tsp garlic powder

• ½ tsp salt

The sauce:

• 2-3 clove of garlic

• 15 oz crushed tomatoes

• 15 oz canned coconut milk

• 2 tbsp nutritional yeast

• 1 tsp salt - or to taste

Instructions:

• Cook the noodles accordingly to the packaging.

• Make the cheesy breadcrumbs by combining the panko, nutritional yeast, garlic powder, salt and dried basil in a small bowl. Set aside.

• Warm up a large non stick pan and cook the garlic for about 30-60 seconds with a little oil. Stay around and don't let the garlic burn. Then, add the crushed tomatoes, coconut milk, nutritional yeast and salt and stir to combine.

• Keep cooking for about 10 minutes, uncovered, while stirring often. The sauce should reduce to roughly half of its original volume, but will still look thin, this is what you want.

• Add the cooked pasta to the sauce and combine. Remove from the heat

• Serve topped with the cheesy panko. Enjoy!

Fun fact about this recipe is that it's vegan!

Source:

https://plantbasedjess.com/vegan-creamy-tomato-pasta-pink-sauce-pasta/