PASTA  FRESCA 

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An easy pasta recipe with ready in 15 minutes with store-bought pasta for those busy weeknights. A versatile recipe. While I’ve included mushrooms, you can use your favorite veggies or add tofu or tempeh for extra protein.

INGREDIENTS

pasta (such as rigatoni) olive oil red onion garlic mushrooms cherry tomatoes (baby) spinach leaves balsamic vinegar red wine vinegar salt and pepper nutritional yeast  (or vegan parmesan)

Step 1.

Bring a pot of water to a boil. Add the pasta and cook according to the package instructions.

Step 2.

Drain the pasta  and set it aside.

Step 3.

Heat the olive oil over medium heat in a skillet. Add sliced red onion and sauté until fragrant and the onion becomes translucent.

Step 4.

Add sliced mushrooms and cook until they slightly start to brown and release their moisture. Also, add the garlic and stir.

Step 5.

Add the cherry tomatoes and sauté until they start to soften and release their juices.

Step 6.

Stir in the balsamic vinegar and red wine vinegar. Allow the sauce to simmer—season with salt and pepper.

Step 6.

Add the spinach and cooked paste to the skillet and cook for a few minutes until the spinach wilts. Toss and serve.

TIP Sprinkle vegan cheese (nutritional yeast or, vegan Parmesan or crumbled feta) on top for added flavor.

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