Super simple and tasty! Great for leftovers!
- 1 bag spinach
- 1 box of cooked pasta
- 1 container of grape tomatoes
- 1 bag of beyond meat italian meatballs
- 2 TBsp margarine
- 2 TBsp garlic
- 1 cup almond milk
- 1/2 cup tofutti sour cream
- 1 container tofutti cream cheese
- 1 bags daiya mozzarella
- 1 tsp salt
- 1 pinch red pepper flakes
First cook your pasta. While that is boiling, melt the margarine on high in a sauce pan, then add the garlic. Turn to medium-high and add the cream cheese. Once this is melted add the sour cream, almond milk, salt, red pepper flakes, and one bag daiya mozzarella. Cook on low for 10 minutes.
Once the pasta is cooked, mix all the remaining ingredients and sauce except other bag daiya mozzarella and basil in a large bowl. Pour this in to a casserole dish.
Top with remaining daiya mozzarella. Bake at 425 for 25 minutes. Top with fresh basil.