INGREDIENTS
3 cups
penne pasta
1 cup
mozzarella cheese
15 ozs
canned tomatoes
3 cups
water
1/2 cup
coconut milk
1/2 cup
artichoke hearts
5 cloves
garlic
1 1/2 Tablespoons
olive oil
1 Tablespoon
basil
1 Tablespoon
nutritional yeast
1/2 Tablespoon
chili flakes
1/2 tsp
sea salt
1/2 tsp
pepper