vegan creamy spinach pasta

This recipe is the product of combining random ingredients you have on hand that turns into a delicious bowl of creamy, cheesy gluten-free pasta. You can definitely alter this so you can use up that last bit of broccoli or lemon you may have in your fridge.

Ingredients

1 box of Banza chickpea pasta (I used ziti) (use Miracle Noodle ziti for a low carb option)

1 tbsp cold pressed olive oil

1 packet of french onion dip mix

1/2 tbsp garlic powder (you can use fresh minced garlic)

1/2 cup unsweetened almond milk + more if needed

1/4 cup nutritional yeast

8 basil leaves, chopped

1 cup fresh spinach

Follow Your Heart mozzarella for the top

Instructions

Boil pasta for 8 minutes then drain immediately.

While pasta is cooking, place oil in a saute pan.

Once warm, add packet of onion dip mix and garlic then saute for two minutes, until fragrant. 

Add milk, nutritional yeast and basil. 

Stir until it thickens. 

If too thick, add a little more milk then add spinach, allow to wilt.

Toss in pasta, serve hot then top with shredded mozzarella. 

You can add salt, pepper and fresh lemon juice, if desired.