Creamy Vegan Chili Pasta

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Onions

  Raw

  1 cup, chopped or 160g

• Zucchini

  Summer squash, includes skin, raw

  2 small or 236g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Tomato sauce

  No salt added

  ¾ cup or 184g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Chili powder

  Spices

  ½ tbsp or 4g

• Spinach

  Raw

  4 cup or 120g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Chop all vegetables before starting, as the sauce comes together quickly.
2. Bring a large pot of salted water to a boil for the pasta.
3. In a large saucepan over medium heat, add the onion and broth. Once simmering, cook for 5 minutes, then add zucchini and 1/4 teaspoon salt. Stir, cover, and reduce heat to medium-low. Cook for about 8 minutes until zucchini is tender, stirring occasionally and adding more broth if needed.
4. Remove from heat and add coconut milk, tomato sauce, oregano, chili powder (start with 1/2 tablespoon), remaining 1 teaspoon salt, and pepper. Stir in spinach and return to medium heat, stirring until spinach wilts and sauce thickens slightly.
5. Taste the sauce and adjust seasoning with more salt or chili powder if desired. Remove from heat.
6. Drain the pasta and combine with the sauce. Toss well and serve.