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Heat the olive oil in a skillet. Add in the onion and sautée until golden.
Add the sliced tomatoes and grilled peppers. Cook 5-10 minutes, stirring occasionally. Then, add the spinach, salt and pepper.
Add the dairy-free cream cheese and oat milk. Once the mixture begins to bubble, reduce the heat to simmer.
When the cream cheese and oat milk have formed a creamy sauce, stir in the nutritional yeast and dried pepper powder. Add in the water. Cook until the sauce reaches your desired consistency.
Serve over cooked noodles.