Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of your choice of pasta and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Before draining, reserve ½ cup of pasta water for later use, and then drain the pasta in a colander.

In a large skillet over medium heat, add 1 tablespoon of olive oil and let it heat up for about 30 seconds. Add the chopped onion and sauté until it’s translucent, roughly 3-4 minutes. Next, stir in the minced garlic and sliced bell pepper, continuing to cook for another 3-4 minutes until the garlic is fragrant and the pepper is slightly softened.

Once the garlic and vegetables are aromatic, add in 2 cups of baby spinach. Sauté the spinach for about 2 minutes, or until it wilts down significantly. Stir everything together until the spinach is well incorporated with the other vegetables.

Pour in 1 can (14 oz) of coconut milk and 1 cup of vegetable broth into the skillet with the sautéed veggies. Stir well to combine the ingredients and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes.

After the sauce has simmered, add in 2 tablespoons of nutritional yeast and 1 tablespoon of Italian seasoning. Season it with salt and pepper to taste, making sure to mix thoroughly.

Toss the drained pasta into the skillet with the creamy sauce, stirring gently to combine. Gradually mix in the reserved pasta water, adding it bit by bit until you've achieved your desired consistency.

Before serving, taste the Creamy Vegan Marry Me Pasta and adjust the seasoning as necessary.

Plate your beautifully creamy pasta and finish with a garnish of fresh basil or parsley for a hint of freshness. Serve immediately while hot.