Vegan Brenda’s Spinach and Tomato Rigatoni
Eating vegan doesn’t have to be difficult or expensive and this dish is neither! It’s also a pretty dish for the holiday’s as the red and green colors look lovely on a plate and warm and warm and yummy in the tummy!
1 box rigatoni
1 carton vegetable stock
1 pound fresh, washed spinach roughly chopped
1 can Rotel tomatoes
Bring the carton of vegetable stock to a boil plus one equal amount of water. Once water is boiling add a pinch of sea salt to taste to flavor pasta. Do not add the salt until water starts to boil as not to scar the pot. Add the rigatoni to the water and boil according to directions.
While pasta is cooking, wash and drain spinach in a colander. Roughly chop the spinach. With two minutes left to cook the pasta, add the tomatoes to the pan and stir. Do not drain the liquid from the tomatoes. Add the spinach to top of the pasta and cover for one minute to let the spinach wilt.
Remove from heat and stir. Serve in a bowl with some cracked pepper and nutritional yeast on top!
The dish will be “soupy” and is best served with a good, crusty bread. This is excellent reheated as the pasta will absorb some of the liquid as it sits and will be thicker the next day.