• Mary

Vodka Sauce Pasta

Updated: Aug 20, 2018



Ingredients

  • 1/2 tbsp olive oil

  • 1/4 tsp red pepper flakes

  • 6 cloves minced garlic (I love garlic)

  • 28 oz can of crushed or peeled tomatoes

  • 1/2 cup diced mushrooms

  • 1 fresh chopped tomato

  • 1 cup frozen spinach

  • 3 tsp basil dried (2 tbsp if using fresh)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup canned coconut cream

  • 1 carton of Banza pasta or zoodles

Instructions:

  1. Cook banza pasta according to box instructions.

  2. Heat olive oil over medium heat in sauté pan or skillet.

  3. Add the red pepper flakes and garlic. Cook 5ish minutes until garlic is tender and fragrant.

  4. Add the canned tomatoes, fresh chopped tomato, mushrooms, basil, salt, and black pepper to the pan. Mix together. Crush tomatoes into smaller pieces once they soften a bit.

  5. Heat spinach on stove or in microwave for a couple minutes. Drain excess water. Add to sauce.

  6. Once bubbling, let simmer for 15 minutes.

  7. Stir in the coconut cream.

  8. Simmer for another 5-10 minutes.

  9. Add banza pasta (or zoodles) and combine. Let simmer for another 5 minutes.

  10. Enjoy!

P.S. this makes for some awesome leftovers


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