Penne with Vegan Creamy Spinach, Mushroom & Tomato Sauce

3 cloves garlic, minced
1 small onion, diced
2 tablespoons olive oil
2 cups fresh spinach, chopped with stems removed
1 cup mushrooms (whatever type you like)
2 large tomatoes, diced and peeled with seeds removed
2 tablespoons non dairy margarine
1 cup non dairy milk (I use vanilla soy milk)
2 tablespoons all purpose flour
Salt, pepper and spices to taste
10 oz uncooked whole wheat penne paste

Spice to taste! You can use any type of pasta you would like!

1. Cook pasta as directed.
2. While pasta is cooking, sauté mushrooms and onions over medium heat until onions are translucent and mushrooms are soft. Reduce heat, add garlic and spinach. Continue to sauté until spinach is wilted. Once spinach is wilted, add tomatoes and cook for about 1 minute. Remove from heat and place on the side.
3. In small pot, melt non dairy margarine over low heat, then add flour. Stir constantly, until smooth. Add non dairy milk and continuously stir.
4. When sauce begins to bubble (it will), cook for 1 more minute after bubbling begins while continuing to stir. Stir in mushroom, spinach, tomato mixture until thoroughly heated. Spice sauce to taste.
5. Pour sauce over cooked penne. Mix to thoroughly coat. Serve immediately.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENKNITS.