Here is a repeat of an old time favorite, done right. This is a perfect transition food for trying a plant based option. Not quite made of “whole food” ingredients, but a perfect stepping stone or a special treat! Upgrades to whole grain or gluten free pastas, oil free sauce and plant based meat substitutes will have you feeling satisfied! Always a word of caution to take a look at sodium levels of processed ingredients.
- 1 package of whole grain or gluten free pasta
- 1 jar of fat free pasta sauce (Whole 365)
- 1 package Field Roast Grain Meat or Tempeh or Tofu
- 1 package Organic Frozen Vegetables
- 1 package Organic Frozen Spinach (or any dark green leafy’s)
In a stock pot, boil water and then add pasta noodles, cooking as directed. Drain and rinse.
While the noodles cook, add frozen vegetables in a separate skillet with 1/4 cup water and cook/defrost on medium high heat. As they begin to thaw and warm up, add the frozen spinach. (The spinach will defrost quicker with the extra heat from the other vegetables). For the last few minutes, add the pasta sauce and chopped meat substitute (Field Roast or Tempeh).
For a gluten free version, substitute quinoa noodles or brown rice noodles and tempeh or tofu (which will also drop the sodium content).
This is great topped with our Brazil Nut Parmesan cheese and/or nutritional yeast!