Vegan, Gluten Free pasta puttanesca with Vodka sauce

I am all about fresh and new and this recipe is all that and a bowl of pasta. I have a weird and giant place in my heart for vegan food and I love it. Love, love love it. Even if you aren't into the gluten free and vegan life, you can adapt this and add meat or use good ol' gluten filled pasta. Mix and Match!

• ​1 Cup spinach
• Vegan, Almond based Parmesan
• Trader Giotto's Organic Vodka Sauce
• Trader Joe's Black Bean Rotini pasta
• 3 Mint leaves
• 1 Cup halved cherry tomatoes
• 1 Cup halved, cored kalamata olives
• 3 Tablespoons olive oil
• 1 1/2 Teaspoons crushed red pepper
• 2 Teaspoons onion powder
• 1 1/2 Tablespoons garlic salt

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1. Add one bag of the black bean pasta to a medium pot of boiling water and cook.
2. In a saucepan, heat the olive oil and garlic salt, crushed red pepper, and onion powder. After the spices have sauteed, add the mint, cherries, and spinach in a pan. Saute for 10 minutes on low.
3. In a separate pan, heat about half of the jar of vodka sauce with a teaspoon of salt.
4. When the pasta has cooked, drain and rinse it to remove excess starch build-up. 

​  5. Serve with Basil and shredded parmesan.
[In the picture above, you can see I used real parmesan, but if you're going super low-cal and all vegan, shred some almond based, vegan mozzarella.]