In a Dutch oven or soup pot, sauté the leeks and garlic with a few tablespoons (about 30 ml) of water over medium heat for 5 minutes or until softened. Add water, as needed, to prevent burning.
Add the mushrooms, Italian seasoning and red pepper flakes. Continue to sauté for another 5 minutes, or until the mushrooms have shrunken in size and begin releasing their juices.
Now, add the diced tomatoes, tomato sauce, vegetable stock and salt, and bring to a boil.
Crack the pasta in half and add to the pot along with the beans. Lower the heat and simmer, uncovered, stirring often to prevent the noodles from sticking together or to the bottom of the pot and making sure the noodles are always submerged in the sauce for 12 to 15 minutes, or until the pasta is tender and the sauce has thickened. Toward the end of the cooking time and as the sauce thickens, it might start sputtering and splashing. If so, partially cover the pot to avoid a mess.
Turn off the heat. Stir in the coconut sugar (if using), spinach (if using), nutritional yeast and vinegar. Taste and season with pepper and salt, as needed, and divide among bowls.
Garnish with fresh thyme or oregano if desired.
Notes
The leek can be substituted for one large yellow onion, diced.
If you eat gluten, you could use whole wheat spaghetti.
Find out more about Ashley Madden here and her new book ‘Plant-based Delicious’ here.
