Vegan Rosé Pasta with Spinach and Sauteed Mushrooms
Quickly and easily pimp your favorite jarred marinara sauce and turn it into an exquisite and "regular-rotation-worthy" Vegan Rosé Pasta dish using only a few very simple, and surprising, ingredients!
Bring plenty of salted water to the boil and cook the pasta until cooked to your liking, then drain.
While that is happening, heat a couple of tablespoons of oil in a saute pan set over medium heat; once hot, add the onions, mushrooms, salt and pepper to it and cook until the mushrooms are nice and golden brown and the onion is softened, about 3 minutes.
Deglaze the pan with the water and then add the tomato sauce and bring to a simmer. Meanwhile, combine the hummus and almond milk together in a small container and whisk until well combined. Add this to the sauce, stir well and bring back to a slow simmer.
Stir in the nutritional yeast, then add the spinach and stir until it is completely wilted; kill the heat.
As soon as the pasta is cooked, drain it well and add it to the sauce; stir and allow the dish to rest for 5 minutes before serving.