Cannellini Penne Pasta

Serves 4

1 cup (canned) organic cannellini beans (drain & rinse)
1 tsp. extra-virgin olive oil
2 green onions sliced thinly
1 cup celery hearts diced
1/2-1 tsp. red pepper flakes
1/2 cup marinara sauce (your favorite)
1/2 cup apple juice
1 large handful organic baby spinach leaves
2 cups organic brown rice penne pasta (I used Tinkyada)
1/2 tsp. salt
Daiya Cheese (to sprinkle on top-if desired)

 1.)  Bring 6 cups of water to boil.  Add 2 cups organic brown rice penne pasta.  Lower heat, but make sure pasta continues to boil for 14 minutes.  Drain and rinse.

 2.)  In large skillet heat 1 tsp. olive oil.  Add the green onion, celery and pepper flakes.  Saute for 2 minutes.  Add 1/2 cup marinara sauce and heat.  Add in drained and rinsed cannellini beans.  Stir until blended and heats through. 

 3.)  Before serving add 1 large handful of baby spinach leaves and stir until lightly wilted.

 4.)  Dish noodles onto plate and serve sauce over top.  Sprinkle a bit of vegan cheese on top if desired.

       You can also blend the noodles and sauce altogether and then serve.

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