VGF Rotini with Spinach and Artichoke Hearts

Making lunch from scratch for just one person everyday can seem tedious at times, especially if you seem to be making the same thing, day after day. That’s why I love to create, to cook completely without a recipe. I just grab what I think will go together, and start to cook.

Sometimes what I make is mostly ‘meh’, and I’ll try to figure out what’s missing, or what I need to change for next time. And sometimes, it’s amazing. Like today. These flavors were meant to be together, and the end result is something I plan on making for dinner with my wife soon.

Here’s what I used to make it (Keep in mind this is for 1 person. Make sure you increase the amounts depending on how many you are serving):

  • 4 ounces of vegan, gluten-free rotini pasta
  • 1 TBSP of liquid from the jar of artichoke hearts
  • 2 marinated artichoke heart halves
  • Approx. 2 tsp Garlic Flavored Olive Oil
  • 1 handful fresh, organic spinach leaves
  • 1/4 cup tomato sauce
  • 1/8 tsp dried basil
  • 1/8 tsp dried parsley
  • a shake or two of red pepper flakes
  • 1 TBSP nutritional yeast

Directions:

Boil water for the pasta and cook according to package directions. When the pasta has 5 minutes left, heat the liquid from the artichoke heart jar in a small frying pan. This liquid is part water and part oil, so when it starts to hiss and spurt, cut the artichoke heart halves into smaller pieces and add to the liquid. Let them cook for approx. 30 seconds, then add the olive oil and spinach leaves. Stir often to keep the spinach from sticking to the pan until the leaves are wilted.

Next, add the tomato sauce, basil, parsley and red pepper flakes. Stir to combine. Turn the heat down to low and let simmer until the pasta finishes cooking.

When the pasta is ready, drain the water. Transfer the rotini to the pan and give everything a quick stir so the pasta is well coated. Plate the pasta, then finish by sprinkling the nutritional yeast over the top. Enjoy!

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