Tomato Spinach Brown Rice Spaghetti


2- 398 mL cans of tomato sauce
(I use earthpure organic from costco)

1- 8 ounce container of grape tomatoes

2-3 cups of baby spinach

1 teaspoon of black ground pepper

1/4 teaspoon of red chilli flakes

1 teaspoon of italian seasoning

2 garlic cloves, minced or grated finely

1 teaspoon of extra virgin olive oil

One package of gluten-free spaghetti
(I prefer gogo quinoa, catelli, or rizopia)

Goats cheese to top

Make it

1. In a medium pot heat olive oil, garlic and chilli flakes on medium-low heat  stirring until fragrant. Add grape tomatoes and allow to saute for 1-2 minuted

2. Add tomato sauce, pepper, and italian seasoning stirring to combine. Turn heat to a low simmer and allow to simmer for at least 15 minutes (the longer you cook it the better the flavour) Add the spinach stirring into the sauce and cooking until it has wilted down.

3. Cook your pasta according to package directions, once done toss into the sauce

4. After plating sprinkle with some crumbled goats cheese


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