A quick #quarantine meal! I don't think plant-based pastas get the applause they deserve because I genuinely have no idea how people are making chickpeas and lentils into spaghetti but I'm not going to look a gift horse in the mouth so. I used a whole bag of baby spinach for this so seriously go to town because that shit shrinks when cooked. I was the kid that waited minutes before saying "when" obnoxiously to the waiter shredding parmesan cheese on my pasta so I dumped a ton of nutritional yeast while I was still mixing it all in the pot instead and it honestly made a big difference.

Ingredients​​

• 1 cup plant-based pasta

• 1 cup Rao's Tomato and Garlic sauce

• A lot of spinach (like I probably used more than 4 cups)

• Grape tomatoes

• 1/3 cup nutritional yeast

• Salt and pepper

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Instructions​​​

• Follow instructions on pasta box (boil, cook time, etc)

• In a pan cook spinach in water in segments until it becomes smaller

• Slice your tomatoes in half and once the spinach is cooked add the them into the pan with water to cook

• Add Rao's sauce with spinach and tomatoes and stir on low heat

• Add in pasta after straining

• Mix in nutritional yeast 

• Mix in salt and pepper