- 16 oz/1lb cavatappi
- 2 tablespoons tequila
- 5 tablespoons tomato paste
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 tablespoon oil
- 1/4 cup Unsweetened Almondmilk
- 1 can coconut milk
- salt and pepper to taste
- basil to garnish
- breadcrumbs to garnish
Make your sauce by heating a skillet with oil and blooming your salt, pepper, chili flakes, garlic powder and nutritional yeast, for about 5 minutes.
Add your tomato paste and stir for 5 more minutes. Add your tequila and reduce that down. Next, add your coconut milk and almondmilk, stir to make your sauce. Set aside.
Make your pasta according to the package instructions and when cooked al dente, add into your pasta sauce, mix to combine, top with basil and breadcrumbs, enjoy!