Ingredients:
3 red bell peppers
1 large onion
4 ripe tomatoes
2 tablespoons olive oil (plus extra for drizzling)
2 cloves garlic
1/4 can (about 1/2 cup) condensed coconut milk
8 oz al-dente pasta (such as penne or fettuccine)
2 cups fresh spinach
Red pepper flakes to taste
Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Roast Vegetables: Slice the red peppers, onion, and tomatoes. Place them on a baking sheet, drizzle with a little olive oil, and roast in the oven for about 10 minutes, until they are tender and slightly caramelized.
Blend Sauce: Transfer the roasted vegetables to a blender. Add garlic cloves, a generous pour of olive oil, and 1/4 can of condensed coconut milk. Blend until smooth and creamy.
Cook Pasta: While the vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.
Combine: In a large skillet, heat the roasted red pepper and tomato sauce over medium heat. Add the cooked pasta and toss to combine. Stir in fresh spinach until wilted.
Season: Sprinkle red pepper flakes to taste for added heat.