- 8 oz penne noodles
- 4 oz mushrooms
- 2 cups baby spinach or kale
- 1/4 cup cashew cream*
- 3/4 cup marinara sauce
- ½ tsp red pepper flakes
- ½ tsp sriracha optional
- 1 Tbs olive oil
- ½ pint cherry tomatoes halved
Cook noodles according to directions. Drain and set aside.
While the noodles cook, heat olive oil in a skillet over medium-high heat. Add mushrooms, cooking until tender. Add spinach and cook until just wilted. Remove from the pan and set aside
Combine marinara sauce and cashew cream, stirring until incorporated. Add sauce to same skillet you used to cook the vegetables, stirring over medium heat. Add chili flakes, optional sriracha, and tomatoes. Taste and adjust for spice level.
Add noodles to sauce, stirring until coated. Fold in spinach and mushrooms. Serve and enjoy!
*Sub for vegan cream if necessary. I make cashew cream by blending 1 cup soaked cashews, 1/3 cup soy milk, 3 Tbs nutritional yeast, and salt. This will make a little more than needed for the recipe, but smaller amounts may not work depending on your blender.