Step 1

Cook gluten-free penne pasta as per the pack's directions in salted water. Drain pasta and set aside.

Step 2

To prepare the pesto, add water, walnuts, basil, spinach, garlic, nutritional yeast flakes, and salt to a high-speed blender or food processor and process until smooth. Set aside.

Step 3

Heat olive oil in a large saucepan over medium-high heat, add onion and cook until soft, about 2 minutes. Add bell pepper and cook for a minute.

Step 4

Add the prepared pesto and coconut milk and bring to a simmer. Gently fold the pasta and stir to coat it. Season with salt to taste and serve topped with vegan parmesan.