Grate Pepper Pasta

Today I am thankful for water! So so thankful for water. Not even just water, but the best water in the world. (Seriously, it's liquid awesome.) And I can actually say that because I've been to a bunch of different countries. Most of which you can't drink the water. When I lived in China I had to have one of those water coolers, and make the call every time I needed a new one in ridiculously broken chinese. True story. On monday there was a water main break a block away and we didn't have water for half the day. So for running water I am also thankful!

Okay, so I did not miss type the title of this post. I know how to spell great and I know how to spell grate. I'm calling this one Grate Pepper Pasta cause of how its made. Half the stuff you put in the sauce, ya grate it. Badabing badaboom. This turned out so good. It was creamy. It was spicy. It was flavorfull. Umm, yeah, I'll take seconds. Which I didn't, actually, because I wanted to spread out this goodness over a couple days. I'm about to reheat the last of it as soon as I post this. ::sigh:: I guess I'll have to make more soon!

 INGREDIENTS:
whole wheat penne pasta
2 red peppers, roasted, peeled and seeded
3 cloves garlic, grated
2 teas crushed red pepper flakes
1 carrot, grated
1/2 a small onion, grated
2 tbls olive oil
1 tbls basil
2 cups almond milk
1/3 cup grated parmesan
1 handful spinach, chopped

*Prepare the pasta as direct while making the sauce.
*In a food processor or blender, put the peppers, garlic, crushed red pepper flakes, carrot, onion, olive oil, and basil. Blend until smooth.
*Heat a saucepan over medium-high heat. Bring the milk to a simmer adding in the pepper mix and the parmesan cheese. Once its heated through and mixed well throw in the spinach and the cooked pasta.
*Enjoy!