I like this version better!
To serve 2 you'll need:
200g wholemeal spaghetti
2 cubes frozen spinach
100g sun dried tomatoes
50g roasted capsicum
2 Tablespoons tomato paste
1 small onion
1 teaspoon minced garlic (or one garlic clove)
1/4 cup water
nutritional yeast, to serve
Cook spaghetti as per packet directions. When nearly done add the spinach cubes so they can defrost & warm through.
To prepare the pesto:
If using sun-dried tomatoes in oil, drain well (same for roasted capsicum). If using packet ones, rehydrate.
Fnely chop the onion.
Add onion, garlic, tomatoes, capsicum, tomate paste & almonds into a food processor. Process well until small pieces are formed. Add the water 2 Tablespoons at a time until the pesto is a 'sauce' consistency.
While I drain the pasta, I use the pot to warm the pesto. Toss the pasta/spinach mix in & stir well until all the pasta in coated.
Serve in bowls & sprinkle on nutritional yeast.