1 ½ boxes of gluten free pasta, 12 oz (we use Banza)
1 red onion, sliced or diced
1 Cup mushrooms, sliced
1 Cup cherry tomatoes
handful of spinach
1 yellow squash (can also use zucchini), sliced
1 C of stock or water (if necessary)
salt and pepper, to taste
Garnish with fresh basil and red pepper flakes
Directions:
In a large-rimmed pan over medium heat, drizzle 1 tablespoon of olive oil and sauté the onion, mushrooms, tomatoes and squash for 2-3 min or until softened. Season with salt & pepper.
Add the tomato sauce and HOPE Roasted garlic cashew & almond dip, stir to combine and cook for about 2 min. Then, add the pasta.
Reduce to a simmer and cook until the pasta is cooked through and the sauce has reduced, about 10-15 min. Add stock or water to thin the sauce if necessary.
Remove from heat and serve with fresh basil and red pepper flakes.