Spinach, Eggplant, and Pasta Deliciousness

Sometimes people think that eating a plant-based diet is limiting, but…does this look limiting!? There are so many different amazing plant- based options available, which is ideal if you love getting creative, like I do. This dish is perfect when you want something filling (hello, pasta) but also want to include some greens and veggies. I love incorporating eggplant where I can because it’s a great source of fiber, vitamin B6, and potassium. Add some ‘cheese’ and marinara, and they are like mini pizzas! This dish is filling, full of flavor, and simply delicious!

Ingredients: (All Organic)

Process:

For Pasta:

  1. Add Capellini pasta to boiling water, reduce to medium heat for 10 minutes then turn heat off and leave pasta in the pot for 1 minute
  2. Warm up marinara sauce in a small pot while pasta is still in pan (I mixed equal parts of Rao’s marinara sauce with Otamot marinara sauce)
  3. Drain pasta
  4. Place Pasta back in pot and pour marinara sauce over the pasta and mix

For Eggplant:

  1. Preheat oven to 400 degrees
  2. Cut eggplant in ½ inch slices
  3. Cook for 5 minutes on each side, for a total of 10 minutes
  4. Take the eggplant out of the oven and add a tsp of marinara sauce and tsp of Daiya vegan cheese to each slice
  5. Put eggplant back in oven for 2 minutes, or until the cheese melts

For Spinach:

  1. Sauté tiny piece of minced garlic in 1 tbsp of avocado oil on low heat
  2. Add in 3 cups of spinach for 5 minutes or until it cooks down

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