Pasta with Chunky Tomato Sauce

A delicious, easy and nutritious alternative to spaghetti!

Ingredients

• 2 cups white mushrooms, sliced
• 1 medium red bell pepper, chopped
• 3 cloves garlic
• 1 large leek, white part only, chopped
• 2 Tbsp. olive oil
• Salt & pepper, to taste
• 2 Tbsp. dried oregano
• 2 tsp. dried thyme
• 1 tsp. Hot n Spicy Spike seasoning
• 2 fifteen oz. cans diced tomatoes
• 1 1/2 cups cooked chickpeas (or 1 fifteen oz. can, drained)
• ¼ cup Imitation Chicken Broth
• 2 Tbsp. aged balsamic vinegar
• 8 cups baby spinach leaves
• 8 oz. of your favorite pasta
• Fresh basil leaves, thinly sliced (optional)

Instructions

1. Place mushrooms, bell pepper, garlic and leek in food processor. Pulse until ingredients are coarsely chopped.
2. Heat a large sauce pan to medium high heat. Add oil and mushroom mixture. Season with salt and pepper. Cook until vegetables are soft and most of the moisture has evaporated.
3. Stir in oregano, thyme and spike.
4. Slowly add tomatoes, chickpeas, broth and balsamic.
5. Cover and simmer 20 minutes, stirring occasionally.
6. Add spinach and cook until slightly wilted.
7. Meanwhile cook your favorite pasta as directed on the package.
8. Serve pasta topped with sauce. Garnish with fresh basil. Enjoy!

Yields 5-6 Servings

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