Tuesday, April 12, 2011
Gluten-free Shell Pasta with Spinach, Mushroom and Tomato Cream Sauce
This was another quick, toss-together dinner featuring a comforting, thick and rich sauce perfect for a rainy evening. I started by sauteing a bunch of sliced cremini mushrooms and chopped garlic in olive oil until soft, then stirred in some baby spinach. Once that was wilted, I added some crushed tomatoes, fresh basil, salt and pepper. For the creamy part, I stirred in about 2 tablespoons of Tofutti cream cheese at the end. I tossed this with my al dente pasta, then topped it all off with some homestyle chopped basil. Done! Delish!