• Cook the pasta in salted boiling water, reserve ½ cup (120 mL) of the pasta cooking water before draining it 1 minute before it’s al dente.

  • To a saute pan on high heat, add the olive oil. While the oil heats up, chop the onion and at it to the pan to cook for 3 – 5 minutes.
  • Meanwhile, mince the garlic, and chop the roasted red bell peppers and spinach.

  • Add the garlic to the pot to cook for 2 minutes, stirring often. When lightly golden, add in the tomato paste, bouillon cube, harissa, oregano, paprika powder, and salt, and cook this for another 2 minutes.

  • Add the reserved pasta cooking water to the pot, then drain the pasta. Add the drained pasta to the pot as well, along with all the remaining ingredients: the cooking cream, peas, nutritional yeast, pine nuts, bell pepper, and spinach.

  • Once heated through, add some lemon zest (optional) and squeeze over the lemon juice. Serve with fresh basil and enjoy!

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