Cannellini And Spinach Pasta Dinner (vegan)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups dry pasta (any kind!)
• salt, for the boiling water
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon minced garlic (1 small mushed up garlic clove)
• 1/2 teaspoon oregano
• 1/2 teaspoon dried basil
• 1 dash salt
• 1 dash pepper
• 2 tablespoons olive oil
• 1 teaspoon minced garlic (2 small mushed up garlic cloves)
• 1 (15 1/2 ounce) can cannellini, rinsed and drained
• 2 -3 cups fresh baby spinach
• 1 1/2 teaspoons italian seasoning (approx, see directions)

Recipe

• 1 cook the pasta according to the box directions in salted boiling water, preferably firm or al dente. drain into a large serving bowl.
• 2 make the sauce by whisking the tomato paste and sauce in a bowl together. add the oil and garlic and whisk together again, then all the dry spices. mix into the pasta.
• 3 veggies: rise and drain the cannellini. in a medium saucepan, heat the oil and brown the garlic, then add the cannellini and stir around with a wooden spoon and make sure they cook evenly. add a couple shakes of italian seasoning (your own or a storebought mix), so the beans absorb it.
• 4 throw in the spinach bit by bit-- don't put it in all at once or it won't cook right.
• 5 season it generously with the italian seasoning as spinach absorbs flavorings well as it cooks in the olive oil.
• 6 as you add the rest of the spinach, you might need to add a little more oil if it's not getting enough.
• 7 continue cooking until the cannellini are tender and the spinach has wilted and absorbed enough seasoning.
• 8 mix with the pasta and sauce-- dinner's done!