Growing up Sicilian, Italian food was always around, especially at my grandmothers home. She made handmade pasta and sauce every Sunday before church in the very early hours of the morning. O.k., I cannot set the expectation that this is as good as the real deal, but I feel great about serving it to my family. Our clients who are cutting back on dairy are asking for innovative sauces to up their vegetable game. Being plant-based for 15+ years, we have so many dressing/sauce ideas to boost flavor and nutrients!
It’s so simple and delicious, with 4 cups of vegetables in the sauce. The mushrooms mixed with the vegan cheese creates such a lovely richness. We don’t believe in fake cheeses with soy and fillers we can’t pronounce, but enjoy a few brands listed below that have real nut-based ingredients.
We used lentil pasta, but use whatever you like. You can even use zucchini noodles or spaghetti squash if you want to lighten all up (or not!). Enjoy!
Makes 2 servings (use organic if possible):
1 cup your favorite marinara (we love @Sporthillfarm here in CT or RAO’s)
2 handfuls chopped fresh mushrooms (any type works!)
2 handfuls chopped kale or spinach (or both!)
1 medium chopped onion
1 clove of chopped garlic
2.5 tbsp of nut cheese: Kite Hill Everything But the Bagel “cheese” or their ricotta or Miyokos cream cheese (if you want it more creamy, add more!)
Vodka (optional to your liking!), tastes delicious without it
Garnish with fresh basil, sea salt and fresh pepper to your liking!
Directions:
Sauté onions and garlic with a small amount of ghee or EVOO for a few minutes. Add the mushrooms and spinach/kale for another few minutes (if you are doing the vodka add it in here to your liking). Then add the sauce and heat for ~5-8 minutes, then fold in the nut cheese. Add your desired amount of pasta (or zucchini noodles or spaghetti squash) to the pan and stir well. Garnish with fresh basil.
Thank you Melissa Wood Health for the inspiration!
Gratitude,
Christine & Stephanie
