Spinach/Cannellini Pasta Power Lunch
vegan, makes about 4-5 servings

12 oz. curly rainbow veggie pasta
3-4 cups frozen spinach, chopped
15 oz. can of cannellini beans, drained
3/4 cup Nutritional Yeast flakes
1/4 cup apple cider vinegar
1/2 tsp sea salt
2 Tbsp EVOO
2 Tbsp lemon juice
2 Tbsp Vegenaise (optional)
garnish: red pepper flakes

Directions:

1. Boil salted water. Add pasta.

2. Two minutes before pasta is done, toss in the beans.

3. Drain water. 

4. Fold in your greens - toss well until heated/wilted.

5. Fold in your flavors. You can use pasta sauce, veggie puree or a simple nutritional yeast sauce like the one in this recipe.

6. Serve warm or store in fridge for easy grab and go lunches.

(Source: fuckyeavegans)