Creamy Red Pesto Veggie Pasta Bowls

Chop up the carrots, cauliflower, and onions. Set aside. Add the olive oil to a stovetop pot and heat on medium. Once warm, add the veggies and garlic. Sauté until fragrant. Then add in your pesto and stir everything together. Cook for a few minutes before stirring in the tomatoes, bone broth, and coconut milk. Continue to cook on medium heat with frequent stirring. Transfer the mixture to a high speed blender and blend until smooth, then add the puree back to the pot. Now pour in your pasta and spinach, cover the pot with a lid, and cook for another 3-5 minutes. Once the pasta is cooked through and has absorbed some of the soupy mixture, transfer to bowls and serve with feta and sourdough.