Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 Cup baby spinach
- 200g fresh mushrooms, thinly sliced
- 630g Adonis Valley organic diced tomatoes
- 1Tbsp Dry & Raw Pesto sauce
- 1 Cup Cocomi Coconut Cream
- 250g Fusilli Pasta
- ½ teaspoon salt & pepper
- ¼ teaspoon dried chili flakes
- Violife Vegan Grated Mozzarella, to garnish
Directions
- Bring a large pot of salted water to a boil. Cook pasta as directed. Strain and set aside.
- In a large skillet, warm the oil over medium heat. Add the onion and cook for about 3minutes, until translucent.
- Add the spinach and cook until wilted.
- Add the mushrooms and cook until soft and most of the water has evaporated.
- Add the garlic and cook until fragrant.
- To the skillet, add the diced tomatoes and seasoning (chili flakes, salt & pepper). Reduce
- heat to a simmer and cook for about 3 minutes.
- Add the pesto and stir until incorporated.
- Stir in the coconut cream. Cook until barely thickened.
- Add the pasta to the skillet. Stir until evenly coated.
- Sprinkle Grated Mozzarella and serve immediately. Enjoy
