Steps
1. Cook the spinach noodles according to package instructions until al dente, then drain and set aside.
2. In a pan, heat olive oil over medium heat and sauté the sliced bell pepper until slightly softened, about 3-4 minutes.
3. In a bowl, mix the soy yogurt with basil pesto, adding salt and pepper to taste.
4. Combine the cooked spinach noodles with the sautéed bell peppers and the yogurt-pesto mixture, stirring gently to coat.
5. Serve warm, garnished with fresh basil leaves.