Creamy fajita pasta

ingridients

• 10.5 oz pasta
• 1 tablespoon olive oil (I used avocado oil)
• 1 large onion, sliced
• 1 large red pepper, sliced
• 10 oz chestnut mushrooms, sliced (I used baby bella mushrooms)
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 4 tablespoons fajita seasoning mix
• 1 13.5 fl oz can coconut milk
• baby spinach, roughly shredded
• 1 tablespoon nutritional yeast (optional)

1. Bring a large pot of water to a boil and cook the pasta 1 minute less than specified in the instructions on the package. Reserve a cup of pasta water before draining.
2. Heat the olive oil in a large pan and saute the onion and red pepper for 5-6 minutes over medium heat until they soften.
3. Add the mushrooms and continue to cook for another 5 minutes until there’s no more liquid left and the mushrooms are slightly browned.
4. Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and fajita seasoning mix and stir to combine.
5. Add the coconut milk, stir to combine and bring to a boil. Lower the heat and simmer until the sauce thickens.
6. Stir in the baby spinach and keep cooking until the spinach wilts.
7. Transfer the cooked pasta to the pan and toss it well with the sauce. Stir in the nutritional yeast if using, season to taste and serve immediately.