This is a modification of a recipe which first appeared in the November, 2005 issue of Running Times.

 

• 1 package bow tie pasta, cooked according to package directions

• 2 T olive oil

• 1/2 lb. Tofurky brand Italian style sausages or other vegan sausage

• 1/2 tsp. red pepper flakes

• 1 onion, diced

• 3 cloves garlic, minced

• 28 oz. can diced tomatoes with juice

• 1 1/2 cups Silk creamer or other non-dairy creamer

• 1 tsp. salt

• 2 packages roughly chopped baby spinach

• 3 tsp. minced fresh basil

• nutritional yeast (optional)

 

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sausage and pepper flakes and heat through. Add the onion and garlic and cook until the onion is soft. Add the tomatoes, creamer and salt. Simmer the mixture until it thickens, about 8 minutes. Meanwhile, cook pasta per package directions and drain. Put the hot drained pasta in a large serving bowl. Pour 1 cup of sauce over the pasta and mix. Add the spinach and toss until wilted. Add the remaining sauce and fresh basil. Sprinkle nutritional yeast on top if desired and serve.