Vegan Sausage & Pepper Pasta

Hey guys! Lent is now over and we've finally reached the final length of our spiritual race (Holy Week)! Have you all been attending the beautiful services? I've been trying my best to make it in the evening, but wow is that temptation becoming a struggle. I keep trying to remind myself that we are approaching the most glorious day of the year, and I've also been using youtube to play the incredible chants of this week to stay motivated.

Speaking of motivation, who really wants to be cooking during Holy Week? Between work, school, and services, there's hardly enough time to fit in meals! Thankfully, this recipe is very simple and makes enough for you to store up leftovers for even less cooking this week!

You're only a few ingredients away from this savory, hearty dish!

COOK TIME: 15 min
SERVES: 8
INGREDIENTS:

• 1 jar marinara sauce (TJ Tomato Basil Marinara is delicious!)
• 1 box bow tie pasta
• 4 vegan sausages (TJ Italian Sausage-less Sausage is my favorite)
• 1 cup chopped spinach
• 1 cup vegan cheese (almond cheese has a nice, mild flavor)
• 3 tbsp vegan cream cheese
• 1 cup frozen bell pepper strips (you can use fresh too, just make sure to sautee them with some vegan butter or oil to soften them up)
• 1 tsp salt/pepper

INSTRUCTIONS:

1. In a pot of boiling water, cook the bow tie pasta.
2. Using a pan, add the bell pepper and sausage and cook until the sausage begins to slighly brown.
3. Slowly add the vegan cream cheese and cheese.
4. In small portions, stir, in the marinara sauce until incorporated (***This step is important*** If you skip it, the cheese will curdle).
5. After the pasta cooks, strain and add to the sauce.
6. Fold in the spinach (It will automatically wilt from the heat of the pasta and sauce. Extra cooking will just overcook the spinach.)
7. Enjoy!