Vegetarian Marinara with Delicious Gluten-Free Pasta

The white rice pasta was outstanding, in fact, we may never buy regular wheat spaghetti again. This meal was AWESOME and totally satisfied my craving for Italian.

 

Ingredients:

Olive oil
Salt & Pepper
16 oz. fresh white mushrooms, quartered
1 shallot, chopped
4 cloves garlic, diced
1/2 Vidalia onion, sliced thin
1/2 pkg. Quorn Soy-free meatless grounds (Optional - contains egg and gluten)
Handful of fresh greens (spinach, tatsoi, chard, arugula, etc.)
1 jar pasta sauce (I used about 3/4 of a jar of 365 Organic Tomato Basil)
5-10 fresh basil leaves, chopped
1/4 cup ground cashews, optional

1/2 pkg. Tinkyada White Rice Spaghetti Noodles (they're great and gluten-free)

Instructions: 

 

 

1. Follow the instructions to cook the pasta.
2. As the pasta cooks, sauté the mushrooms, shallots, garlic and onions with olive oil and S&P for about 5 minutes. 
3. Add the frozen Quorn to the pan. 
4. Once the Quorn is warm, add a handful of your favorite greens and cook for 1 minute. 
5. Then, add the pasta sauce. Once the sauce is hot, stir in the chopped basil and serve over pasta. Sprinkle with ground cashews, if desired.

DISCLAIMER:  This recipe is not entirely plant-based or gluten-free due to the Quorn meat substitute product. We eat eggs occasionally, so it wasn't a big deal for us. If you don't eat eggs or products containing gluten, just make the sauce without the Quorn.  Boca makes Vegan "meat" crumbles, but they aren't gluten-free either.