When I'm craving pizza and pasta at the same time, a very valid desire, this is my go-to dish. This super delicious recipe is incredibly easy to throw together and can be completely customized with your favorite pizza toppings of choice. The finished product really does smell and taste like pizza! As an added bonus, it is oil-free with the exception of the optional vegan cheese. No pizza table required...but who's stopping you?
Ingredients
16 oz linguine pasta
16 oz vegan pizza sauce (I love the Fat Free Pizza Sauce from Trader Joe's)
1 clove garlic, finely chopped
1 red bell pepper, finely chopped
10 oz mushrooms, sliced
spinach
vegan parmesan, optional (I used Follow Your Heart Parmesan)
16 oz linguine pasta
16 oz vegan pizza sauce (I love the Fat Free Pizza Sauce from Trader Joe's)
1 clove garlic, finely chopped
1 red bell pepper, finely chopped
10 oz mushrooms, sliced
spinach
vegan parmesan, optional (I used Follow Your Heart Parmesan)
Directions
First, bring 6-8 cups of water to a boil in a large pot. Add in the linguine pasta and reduce the heat to cook until tender (about 7-8 minutes or as directed).
Meanwhile, in a large sauce pan or wok over medium heat, sautée the garlic and bell pepper, stirring occasionally for a few minutes. Throw in the sliced mushrooms and stir to combine. Continue to cook for several minutes before adding in the pizza sauce. Use a wooden spoon or spatula to incorporate everything together into the kick-ass sauce.
Add in strained pasta and spinach and toss it all around until evenly coated with sauce. A pair of tongs is your best friend in this process.
Once the spinach begins to wilt, you are ready to plate! Add a heaping serving of the gooey goodness onto a plate and optionally top with vegan parmesan. The new Follow Your Heart Parmesan is truly out of this world-- I can't wait to use it in more recipes. Enjoy!
First, bring 6-8 cups of water to a boil in a large pot. Add in the linguine pasta and reduce the heat to cook until tender (about 7-8 minutes or as directed).
Meanwhile, in a large sauce pan or wok over medium heat, sautée the garlic and bell pepper, stirring occasionally for a few minutes. Throw in the sliced mushrooms and stir to combine. Continue to cook for several minutes before adding in the pizza sauce. Use a wooden spoon or spatula to incorporate everything together into the kick-ass sauce.
Add in strained pasta and spinach and toss it all around until evenly coated with sauce. A pair of tongs is your best friend in this process.
Once the spinach begins to wilt, you are ready to plate! Add a heaping serving of the gooey goodness onto a plate and optionally top with vegan parmesan. The new Follow Your Heart Parmesan is truly out of this world-- I can't wait to use it in more recipes. Enjoy!