One Pan Pasta Perfection

Most of my cooking is done on the weekend. I work an 8am-5pm job and honestly am too drained when I get home to even begin to think about what to make for dinner. Usually on Sunday's I will make a big pan of something, or a pot of soup and eat the leftovers throughout the week. When i don't feel like leftovers my go to dinner is this one pan spicy pasta. The original recipe by fellow blogger Baker By Nature is not vegan, so I did what any resourceful vegan would do...I substituted the bejeezes out of it! So here it is, a quick and easy one pan spicy pasta that even the most drained person can make after a long days work! It can also be frozen in individual serving size to be thawed and heated at a later date.


One Pan Spicy Pasta

Serves: 4       Cook Time: 15 minutes

Ingredients:

• 1/2 a box of your favorite pasta
• 1 Can crushed tomatoes with chili peppers
• 2 Tablespoons Franks Red Hot Sauce
• 4 Cloves minced garlic
• 1/2 Red bell pepper
• 1/2 Yellow bell pepper
• 1/2 Orange bell pepper
• 1 Cup Raw spinach
• 1 Tablespoon Salt
• 1 Teaspoon Cumin
• 1 Teaspoon Tumeric
• 1/4 Teaspoon ground oregano
• Pepper to taste
• 2 Cups low sodium vegetable juice (can substitute for water, or veggie stock)
• 1/4 Cup water

Directions:

1.  In a LARGE saucepan saute the peppers and garlic for 3-5 minutes.
2. Add the rest of the ingredients except the pasta and bring to a boil.
3. Once the mixture is boiling add the pasta and continuously stir until pasta is cooked, and the sauce is nearly evaporated. (mine took about 10 minutes.) It may seem like a lot of liquid but the pasta will soak up the majority of it.

This dish is creamy without the use of any dairy!