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  • Jennifer Galardi

Recipe: Gluten Free Penne w/Spinach and Mushrooms

Whenever I'm craving comfort food but don't want to throw my digestive tract overboard, this is my go to meal. I can eat sauteed garlic, spinach and mushrooms plain any night of the week, but this is a heartier, more satisfying and filling recipe.

2-3 cups chickpea pasta cooked according to package

3 tbsp olive oil

1-2 fresh garlic cloves chopped

3 c. mushrooms cleaned and sliced (i use a combo of crimini, white and shitake)

1 bag organic spinach (about 6 oz.)

2 tsp pink himalayan salt

2 tsp coconut aminos

1-2 cups Otamot tomato sauce (or sauce of choice)

nutritional yeast as topping (optional)

In a large skillet, warm olive oil on medium high heat and add garlic and mushrooms. Saute until garlic is golden brown and mushrooms looked cooked. Add salt. Add spinach and coconut aminos and stir until cooked.

Warm tomato sauce in a saucepan. You know me with measurements - add more or less of anything - you can't mess this up!

Toss all ingredients together in large bowl. Sprinkle with nutritional yeast or, if you don't go vegan, shred some pecorino over top!

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