Italian food is such comfort food in my book. I love the savory flavors and hearty nature of the dishes. This is a satisfying vegan gluten free version, replete with veggies. An easy staple meal.

You need:

1/2 onion

1/4 jalapeno

2 clove garlic

1 tomato

8 oz mushrooms

6-8 oz frozen spinach 

1tbs oregano

8oz quinoa brown rice spaghetti 

14 oz can tomatoes

1/2 jar marinara sauce

Zucchini 3 spiralzed

1/4 cup nutritional yeast 
Make sauce by sauteing your garlic onions, mushrooms and jalapeno, then adding tomato, seasonings, spinach and canned products.  While these are simmering and cooking, spiralize your zuccini and boil water for your gluten free pasta. Add in your zuccini when you turn off the heat on your pasta and cover for 2-3 minutes to soften. Then drain together and use pasta as normal, but with a veggie boost!  Serve sauce over pasta and enjoy! Top with nutritional yeast. Sometimes for added protein I will mix some chick peas into the sauce as well, just as an option. Enjoy!