This dish is one I make for the family at least twice a month – they love it (hence the name).   The creamy red sauce is yummy without being overly fattening, and I love all the chunky mushrooms and lots of fresh basil.  Hope your family likes it as much as mine!

Family Favorite Pasta || vegan | gluten-free

Votes: 4 Rating: 5 You: Rate this recipe!

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Easy enough for a weeknight and gourmet enough for weekend entertaining, this pasta dish does not disappoint!

• CourseEntrée, Main Course, Main Dish

Servings

4-6 servings

Servings 4-6 servings

Family Favorite Pasta || vegan | gluten-free Votes: 4 Rating: 5 You: Rate this recipe! Print Recipe Easy enough for a weeknight and gourmet enough for weekend entertaining, this pasta dish does not disappoint! CourseEntrée, Main Course, Main Dish Servings 4-6 servings Servings 4-6 servings

Ingredients

• 1 16 oz bag fusili pasta I prefer gluten-free brown rice fusilli
• 1 26 oz jar marinara sauce Trader Joe's Organic Marinara is great
• 1 onion diced
• 3 cloves garlic minced
• 1 lb mushrooms coarsely chopped
• 1/2 cup sun-dried tomatoes
• 1/2-1 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves
• 4 handfuls spinach chopped
• 1 cup non-dairy milk almond works well
• 1/4-1/3 cup raw cashews

Servings: servings

Units:MetricUS Imperial

Instructions

1. Cook pasta according to package instructions.
2. In large skillet, saute onion until soft, adding small amounts of water to unstick. Add garlic and sauté 1-2 minutes.
3. Add mushrooms to skillet and cook until just soft.
4. Add sun-dried tomatoes, chili flakes, and spinach, and cook until spinach has just begun to wilt.
5. Meanwhile, in blender process non-dairy milk and cashews.
6. To skillet add marinara sauce and milk/cashew mixture and stir until well combined. Cook until warmed through over medium heat. Salt and pepper to taste.
7. Stir in chopped basil, add sauce to noodles and mix until combined.

   

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