Source: Vibrant Life Magazine/Oct.

Vegetable cooking spray
4 cups chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
1 teaspoon dried rosemary leaves
4 cups torn spinach leaves
1/2 cup vegetable broth or water
1 15-ounce can Navy or Great Northern beans
8 ounces bow tie pasta, cooked, warm
2-4 tablespoons toasted pine nuts or slivered almonds (optional for fat free version)
2-4 ounces vegan Parmesan cheese, shredded (optional)
Salt to taste

Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.

Add spinach and broth to skillet; heat to boiling. Reduce heat and simmer, covered, until spinach is wilted, 5 to 8 minutes

Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean mixture into pasta. Add half of cheese (if desired), and the pine nuts/almonds. Season to taste with salt. Sprinkle remaining cheese on top.

Serves 4

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