• prep: 15 min
• cook: 40 min
• total: 55 min

servings:

An easy and delicious vegetable pasta recipe that will feed a crowd and travels well.

• 1 12 ounce box of Barilla® Veggie Penne
• 1 28 ounce can of crushed tomatoes
• 1 tablespoon of extra virgin olive oil (optional, you could use 1/4 cup of water to sauté the onions if desired)
• 1 medium yellow onion – finely chopped
• 4 cloves of garlic – finely minced
• 8 ounces (approximately six large) button mushrooms – sliced
• 2 teaspoons of dried Italian seasoning
• 1/4 cup of balsamic vinegar
• 1 teaspoon of kosher salt
• Black pepper to taste
• 3 cups of chopped spinach leaves
• 1 cup of chopped basil leaves.
• 1 cup of vegan ricotta cheese

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