Vegan Rosé Pasta with Spinach and Sauteed Mushrooms

Quickly and easily pimp your favorite jarred marinara sauce and turn it into an exquisite and "regular-rotation-worthy" Vegan Rosé Pasta dish using only a few very simple, and surprising, ingredients!

This quasi instant Vegan Rosé Pasta dish has recently become my go-to, lazy "don't-feel-like-cooking" night favorite. You know, those nights when you just feel uninspired and all you wanna do is pop open a jar of your favorite store-bought sauce, mix it straight into a pot of cooked pasta and unceremoniously go at it?

Well, the beauty of this dish is that it takes no more time to prepare than it takes to cook dry pasta... You'll have plenty of time to make that gorgeous vegan rosé sauce while the pasta is cooking, with probably even a few minutes to spare.

But you're probably thinking: "Wait: Did you say vegan? So you're actually making rosé sauce with no cream? And it actually tastes good? Nah! That can't be..." Oh yeah! I'm about to share a beautiful secret with you. A replacement for that cream that not only tastes much better, but that also happens to do your body good!

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