Meatless Mondays are become more and more prevalent; in fact
I might even dare to say that they are becoming a trend and I LOVE it. The idea
of going meatless for a day (or even just for one meal) is a great way to
incorporate creative and delicious vegan meals into a diet.
Monday often gets a bad rap because it brings about the end
of the weekend and the return to work, school, and responsibility; and getting
back to the routine of the week can be stressful. After a long day (even if
it’s not a Monday) the last thing I want to do it come home and cook a big
meal.
If you are anything like me, you will love this simple yet
delicious meal idea to make your Mondays just a little less manic. (:
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Spaghetti with Veggie Pasta Sauce
You Will Need:
Large pot
Saucepan
Spoon
Colander
Ingredients:
1 box of spaghetti noodles
1 jar of spaghetti sauce
2 tablespoons of olive oil
1 teaspoon of garlic salt
1 ¼ cup spinach
¾ cup mushroom slices
*You can use as little or as much spinach and mushrooms as
you like, these measurements are reflective of my preferences.
Directions:
In your large pot, cook the pasta per the directions on the
box, keeping in mind the number of people and the serving size.
While the pasta is cooking, sauté your mushroom slices in
olive oil.
When the mushrooms are almost done, mix in you spinach and
sprinkle the garlic salt over the mixture, stir until thoroughly mixed.
Pour in your sauce.
Continue stirring until both the mushrooms and the spinach
are fully cooked and the sauce is warm.
Drain your pasta and serve it with you sauce.
Enjoy!
Note: A quick look at the ingredients list on both the
pasta box and the jar of sauce will determine if they are vegan; be on the look
out for milk or eggs in your noodles and milk or meat bi-products in your
sauce. I like to use Mueller’s Thin Spaghetti and Prego Traditional Sauce.
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