Rotelle with spinach and cremini mushrooms


2 boxes corn/quinoa rotelle

1 pint cremini mushrooms

6 cups fresh spinach leaves

1 quart strained tomatoes

1/4 cup nutritional yeast

2 TBSP coconut sugar

2 tsp dried garlic

2 tsp dried onion

2 tsp dried oregano

2 tsp dried parsley

2 tsp dried basil

1/2 tsp red pepper flakes

1/4 tsp paprika

1/4 tsp ground black pepper


Cook rotelle per instructions on the box

Place spinach and chopped mushrooms into a large wok and cook until spinach is wilted.

Place remaining ingredients in a Vitamix or blender and mix on high for 15 seconds.  Add sauce to wok with cooked and strained rotelle and cook all on high heat, stirring constantly, until bubbly.

Serve sprinkled with garlic Parma or other vegan cheese topping.


  1. Gosh the pasta looks awesome!

    Liked by 1 person

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