1 tsp olive oil
2 garlic cloves
1 onion diced
1 bunch spinach chopped
1 cup vegetable broth
1 15.5 oz can cannellini beans - rinsed and drained
1 8 oz can tomato sauce
2 cups sliced baby portobello mushrooms
1/4 cup Bragg Nutritional Yeast
1tsp onion powder
1tsp garlic powder
1 pinch crushed red pepper
3 tblspns finely minced sun dried tomatoes
1 tblspn rice wine vinegar or dry sherry
Start by getting some salted water to a boil, meanwhile sauté some whole garlic cloves, and chopped onions in a pot or large pan with the olive oil. After the onions sauté for about 5 minutes add the chopped spinach, the nutritional yeast, onion powder, garlic powder and crushed red pepper. Let the mixture thicken up and once the spinach starts to wilt I add the vegetable broth, sun dried tomatoes, beans and mushrooms. At that point let the mixture simmer for about 10 minutes. Add your preferred pasta to the water, I chose Barilla Rotini Plus.
Once the pasta is about 9 minutes in, I drain the water add it back to the pot, then pour the spinach and bean mixture over the pasta and stir everything together.