by Meghan Swidler
Ingredients
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1 package of gluten-free legume or brown rice penne (I use Jovial Foods)
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1 jar of your favorite marinara sauce (I use Rao's Homemade)
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1/4 cup cashew milk (or any other clean plant-based nut milk of choice - I use Elmhurst 1925)
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6-8 white mushrooms, chopped
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1/2 large yellow onion, chopped
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1 large zucchini, chopped
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2 cups of spinach
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2 medium carrots, chopped
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2-3 celery sticks, chopped
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2 garlic cloves, minced
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1-2 Tbsp extra-virgin olive oil
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Sea salt
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Freshly ground pepper
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Sprouts/herbs, for garnish
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Nutritional yeast (cheesy flavor), for garnish
Directions
In a skillet, heat olive oil over medium-high heat. Add minced garlic and chopped yellow onion. Sauté for 1-2 minutes.
Add mushrooms, zucchini, celery, and carrots, and sauté for an additional 2-3 minutes.
Add jar of tomato sauce, and stir well. Reduce to low heat, letting the sauce simmer for 5-10 minutes while stirring occasionally.
Add cashew milk (or other plant-based nut milk of choice), and stir.
Add spinach (and any other dark leafy greens), and stir until wilted.
Add sea salt and pepper to taste, and remove sauce from heat altogether once the vegetables are cooked through.
Serve over gluten-free legume or brown rice pasta, and garnish with sprouts, fresh herbs, and/or nutritional yeast. Serve hot!
