Ingredients:
- 1-1 1/2 packs (16-20 oz) of gluten free pasta ( penne, spaghetti, spiral etc.)
- 1-2 onion chopped
- 4 cloves minced
- Olive or avocado oil spray
- 2 cans of diced tomatoes
- 1 tsp of dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tbsp honey ( more if you like a sweeter taste)
- Fresh cracked pepper
- Pinch of red pepper flakes
- 4 tbsp of tomato paste
- 1 cans of coconut cream (the whole can)
- 4 large handfuls of spinach
- 1 large egg plant
- Bread crumbs
- Almond milk
Directions:
- Cook noodles as directed.
- In large cast iron skillet, cook onion until soft (about 5 min) add minced garlic cook about a minute longer.
- Turn heat to medium and add diced tomatoes undrained, tomato paste, 1 cup of water and spices to the skillet. Stir until all mixed well.
- Turn down heat and add the coconut cream. Once mixed well, add the spinach. I like to cover the whole skillet with spinach. As you stir it into the sauce it wilts down after a few minutes.
- Breaded eggplant: mix about 1/2 cup of bread crumbs and 1/2 tsp salt put on a plate. Slice eggplant, dip each piece in almond milk then dip both sides in bread crumbs. Place on parchment paper and bake at 450 until bread crumbs are toasted and egg plant is soft. About 10 minutes.
- Top noodles with pink sauce and eggplant and enjoy!
- TIP: To make this a quicker meal, I just use large jars or organic spaghetti sauce. Then add the coconut cream and spinach!