– 8 oz. pasta– 2 oz. baby spinach– ½ cup chopped roasted peppersFor the Sauce– 2 tbsp. olive oil– ½ medium onion, diced– 3 garlic cloves, minced– ½ cup chopped roasted peppers– ½ cup full-fat coconut milk (or unsweetened plant creamer)– ½ tsp. salt– ¼ tsp. pepper– ⅛ tsp. red pepper flakes
Now, add the coconut milk, salt, and pepper. Stir everything well and bring to a gentle simmer. Let it simmer for 1 minute. (At this point, you might need to drain the pasta and set it on the side. Reserve some pasta water for future use).
Now add the spinach, reserved roasted peppers, and the pasta. Stir everything well with the heat on low, just until the spinach had wilted and everything is heated through. Use the reserved pasta water to thin the sauce, as necessary.