Pasta Florentine

Pasta Florentine


1 med onion, chopped

1 med carrot, grated

1/2 cup water or red wine

3 garlic cloves, peeled & minced

2 cups mushrooms, sliced

15 oz chopped tomatoes, with juice

28 oz chunky tomato sauce

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb firm organic tofu (opt)

2 Tbsp tamari

2 cups baby spinach, chopped

12 oz gluten-free shells

1/2 cup fresh parsley, minced



In a large pot, cook the onion and carrot in the water or wine until soft, then add
the garlic and mushrooms; continue cooking until mushrooms are brown.

Stir in the tomatoes, tomato sauce, tamari, and dried seasonings and simmer
20-30 minutes.

Drain and mash the tofu, and add to cooked tomato sauce (opt).

Cook pasta shells until done, rinse and drain. Add to tomato sauce.

Stir in spinach; heat through. Stir in fresh parsley.