Vegan Spinach Artichoke Pasta

In our household there is no such thing as too much pasta.  It pretty much dominates our pantry.  I usually have at least 10 different types of pasta at any given time.  In my defense though, there are SO many dishes that you can create with pasta.  You can pretty much mix it with any vegetable, any protein, any sauce and have an amazing dish.  You can't go wrong with pasta.  This is another super simple pasta dish that can easily be made into a meal by the addition of your protein of choice.  You can get creative with your spices and herbs too.  Throw in some oregano or thyme, even dill if you'd like. 

Vegan Spinach Artichoke Pasta

Ingredients:

8 oz. Orecchiette Pasta
14 oz. Can Artichoke Hearts
2 C. Fresh Baby Spinach Leaves
1 C. Grape or Cherry Tomatoes
2 tsp Fresh Garlic Paste (I LOVE garlic, add or reduce the amount to your liking) 
2 tsp Olive Oil (or oil of your choice)
2 TBSP White Cooking Wine
1/2 C. Daiya Mozzarella Shreds

Method:

1. Cook pasta according to package instructions.  Drain and set aside.
2. Heat oil, garlic paste and white wine in a large skillet over medium heat.  Cook and stir until the wonderful garlic smell invades your senses.
3. Chop your artichoke hearts a bit (or not, if you like chunks) and toss into the garlic mix.
4. Add your spinach leaves and cook just until leaves are a bit wilted.
5. Add your pasta and toss until all ingredients are incorporated
6. Toss in your tomatoes and Daiya Mozzarella Shreds and cook just until tomatoes are heated, but not overcooked (overcooking will cause them to wrinkle and shrivel).  When tomatoes are heated just right, they will release their amazingly sweet juiciness on first bite. mmmm, delish!
7. Voila! (I say that a lot)  You have created a perfectly tasty, simple, and fast pasta dish.