WHAT YOU NEED
1 T olive oil
~1 cup marinara
1/4 onion, finely chopped
1/2 eggplant, finely chopped
1 cup mushrooms, finely chopped
1/2 can cannelini beans with liquid
1 t oregano
1/2 t fennel
1 t basil
1/2 t thyme
1 t garlic powder
2 garlic cloves
Salt to taste
Pepper to taste
1/2 box pasta
Reserve 1 cup pasta liquid
2 large handfuls of spinach, roughly chopped
HOW TO MAKE
In a skillet on medium heat olive oil and saute onion and garlic until fragrant. Add eggplant and mushrooms, saute until moisture is lost and they are soft. Add spices and beans (with liquid from the can), saute for 30 seconds, adding in marinara next.
Cover and allow to simmer while you cook your pasta (as instructed on the box) reserving 1 cup of pasta water before straining.
Before adding pasta to the sauce, add chopped spinach and 1/2 cup pasta water. Add pasta and toss to combine. Adding more pasta water if needed to thin.
Top with fresh basil, nutritional yeast, hemp hearts, and red chili flakes.
