This quick and delicious meal will definitely be added to your dinner rotation.
16 oz plantbased crumble
1 1/2 cups mushrooms (diced)
15 oz can tomato sauce
1 cup nondairy sour cream
1 tsp thyme
salt and pepper to taste
3 cups farfalle pasta
10 oz frozen spinach (thawed and drained)
1 cup nondairy mozzarella (shredded)
Preheat oven to 35o degrees F. Cook pasta according to package.
Heat olive oil in a skillet over medium-high heat, and saute mushrooms. Add plant-based crumble, thyme, salt, and pepper. Cook for 3 to 4 minutes. Add tomato sauce and sour cream, cook for another 2 to 3 minutes.
Spoon cooked pasta into the casserole dish, layer with plant-based crumble mixture, next layer with spinach, and top with cheese.
Bake for 20 to 25 minutes or until heated through