Tuscan White Bean Skillet Bake (Vegan) - My Quiet Kitchen

Name: Tuscan White Bean Skillet Bake (Vegan) - My Quiet Kitchen
Ingredients: 2 tablespoons avocado oil or other neutral cooking oil; 8 large cloves garlic, minced; 1 ½ teaspoons Italian seasoning blend (See Notes for sub.); ½ teaspoon red pepper flakes; 1 (28 oz) can crushed tomatoes, regular or fire roasted; 2 cups water; 8 ounces small, dry pasta such as orecchiette or shells; 2 (15 oz) cans cannellini beans, rinsed and drained well (Or 3 ¼ cups cooked white beans.); 5 ounces fresh baby spinach; 1 ½ to 2 cups shredded vegan mozzarella (about 5 ounces); fine sea salt; black pepper; homemade vegan parmesan (or store-bought); fresh basil

"Tuscan white bean skillet bake features creamy white beans, vegan cheese, pasta, garlic and tomatoes. Perfect with crusty bread for scooping...."

INGREDIENTS

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2 tablespoons avocado oil or other neutral cooking oil

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8 large cloves garlic, minced

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1 ½ teaspoons Italian seasoning blend (See Notes for sub.)

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½ teaspoon red pepper flakes

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1 (28 oz) can crushed tomatoes, regular or fire roasted

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2 cups water

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8 ounces small, dry pasta such as orecchiette or shells

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2 (15 oz) cans cannellini beans, rinsed and drained well (Or 3 ¼ cups cooked white beans.)

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5 ounces fresh baby spinach

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1 ½ to 2 cups shredded vegan mozzarella (about 5 ounces)

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fine sea salt

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black pepper

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homemade vegan parmesan (or store-bought)

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fresh basil

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