Fusilli Pasta with Sautéed Vegetables and Spinach Cream Sauce

Serves: 4

Preparation Time: 25 minutes

This is a very creamy non-dairy sauce that is loaded with fantastic vegetables in the sauce and the pasta dish.  I use fusilli because the sauce really clings to the pasta.  Chose what ever vegetables you like the most to add to the finished dish.  Broccoli, Carrots, Peas, Mushrooms, Tomatoes, zucchini or just about anything.  

Ingredients:

1/2 Chopped Onion

4 cloves garlic

1 15 ounce can Eden brand cannellini White Beans - do not drain the liquid

1 cup Plain soy milk or almond milk or water too thin to your desired consistency

Salt and pepper to taste

1 T garlic lovers (or use 2 tsp. granulated garlic)

2 tsp. Franks hot sauce - more or less to your taste

1 T Braggs liquid amino's

3 cups fresh spinach

1 cup Chopped Mushrooms (or more if you love them)

2 cups chopped veggies - sautéed

1 cup fresh tomatoes, diced or sliced

Instructions:
In a medium sauce pan, sauté the onions and garlic until dry and beginning to brown. Pour the White beans, and 1/2 cup of the desired liquid and heat through then puree in the pan with a hand blender, or pour everything into a food processor and blend.  Add the spinach and continue to puree to a creamy sauce.  Season the sauce with salt and pepper, garlic lovers, hot sauce and liquid amino's.  Take sauce off the heat and set aside.  

Heat 6 cups water in a large sauce pan with a dash of salt and a splash of olive oil and bring the water to a boil.  Once at a rolling boil, add the fusilli pasta and cook for 9 minutes.  Meanwhile, sauté all of the prepared vegetables in a tiny bit of olive oil in a large sauté pan. If I use carrots or broccoli, I simply chop them up and ten put in the microwave until tender (1 minute for broccoli and 2 minutes for carrots) and then just add them to the dish at the end. 

Reheat the sauce add as much of the remaining liquid that bring the sauce to your desired consistency and drain the pasta and serve with the veggies.