This one-pot pasta recipe also could have been named Farmer's Market Pasta because it is full of fresh & seasonal produce. I added vegan cheese at the end to melt on top of the pasta, but feel free to skip this step.
INGREDIENTS
8 ounces dry pasta, gluten-free or regular
8 ounces grape or cherry tomatoes, cut in half
2 garlic cloves, minced
1 red onion, thinly sliced
1 small bell pepper, chopped
3 oz cremini mushrooms, sliced
1/2 teaspoon salt
1 1/4 cup pasta sauce of choice
2 1/2 cups water
3 ounces fresh spinach
1 bag of Mozza Flavour Shreds from Daiya
STEPS
1. Add the uncooked pasta to a large pot. Add the remaining ingredients – except for the spinach and Daiya Cheese – and mix well. Bring the pot to a boil over high heat.
2. Once boiling, reduce the heat to medium low and cook the pasta for 10-14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan. (Note: cooking times will vary based on the type of pasta used).
3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, transfer the pasta to a baking dish and add the Daiya cheese on top in an even layer. Turn the oven on to Broil and add the pasta dish for two minutes (make sure to check it often to make sure it doesn't burn).
4. Remove from the oven & divide into serving bowls. Leftovers will keep in the fridge for up to 5 days.
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