So this is the first recipe I have created since becoming a Food For Life Instructor last month. My posts on the Vegan Family Meals blog will be less frequent as I am focusing on this new chapter in my life, but the recipes from here on out will reflect the nutritional guidelines of PCRM's award-winning program. So that means that my original recipes will be even healthier than before! See if you can see what has changed (or more specifically has been omitted-hint hint). BTW, this one is designed to be super quick and easy. Enjoy!
1 1/2 c. marinara sauce
1/4 c. mushrooms, chopped
1 can artichoke hearts in water, drained, rinsed and chopped
2-3 c. fresh spinach, washed
1/2 pkg. organic silken tofu, drained and rinsed
1/2 t. garlic powder
1/2 t. dried minced onion
1 t. dried oregano
1/3 c. fresh basil, chopped
1 c. organic soy milk or other nondairy milk such as hemp, coconut, almond, etc.
salt and pepper to taste
1 pkg. pasta noodles of choice
In a medium saucepan over medium heat, add 1/2 c. marinara sauce. Add mushrooms, artichoke hearts and spinach and cook for 5 minutes. Crumble in tofu, garlic powder, dried onion, oregano and basil. Cook until heated through stirring occasionally. Add milk and last cup of marinara sauce. Cool slightly and puree with a hand-held immersion blender or in batches in a blender until smooth. Add more marinara for red sauce, or more milk for white sauce, until desired consistency is reached. Season with salt and pepper to taste. Cover and keep warm until noodles are ready.
In a large pot of water, cook pasta noodles according to package directions. Drain and rinse, then mix with sauce in a large bowl and serve. Enjoy!
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