Gluten Free: 20-minute vegan penne rosa
Ingredients
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 8oz baby bella or cremini mushrooms, thinly sliced
- pinch of red pepper flakes
- 1 cup marinara sauce
- 1 cup canned diced tomatoes (about half a 14.5oz can)
- 1/4 cup Cashew Milk or Almond Milk
- 3-4 cups spinach
- 1/4 cup dairy-free parmesan (plus more for serving)
- salt & pepper to taste
- 12oz gluten-free penne
Method
- Cook the gluten-free penne in salted water according to package instructions while you make the sauce.
- Heat a large saute pan over medium heat. Add the olive oil, followed by the shallot and garlic and cook for 2-3 minutes until soft. Add the mushrooms and cook for another 5-7 minutes until soft. Add 1/4 teaspoon salt, pinch of red pepper flakes, marinara, diced tomatoes and cashew milk. Cook for 5 minutes until heated through and combined.
- Add the spinach (it will look like a lot at first but will wilt down!) and cook, stirring until wilted, about 5 minutes more. Add the cooked penne, dairy-free parmesan, and salt/ pepper to taste. Toss to combine adding more dairy-free parmesan if needed. Serve and enjoy!
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