Creamy Vegan Tomato & Mushroom Pasta

Creamy, Vegan One-Pot Pasta

• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 Tbsp olive oil
• 1 small Can of diced tomato
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 10 oz. water ( 1 1/4 cup)
• 1½ tsp coarse sea salt more or less, to taste
• Generous pinch of cracked black pepper
• 250 g of Coconut milk ( from the can)
• 1 Tbsp tomato paste
• 1/2 tsp Garlic powder
• 1 Tbsp. of sugar to taste.
• 5 oz bow tie, dry pasta
• 1 small package mushrooms, sliced
• 1 large handful Spinach
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1. Dice the onion and finely chop the garlic clove. Heat the olive oil in a medium to large pot, add the chopped onion and fry it over medium heat until translucent and slightly golden brown. Add the mushroom and cook for a couple of minutes.
2. Now add the garlic, chopped tomatoes, garlic powder, oregano, thyme,  water, sea salt, pepper, coconut cream and tomato paste.
3. Once the mixture starts boiling add the pasta. Keep stirring and cook until the pasta is ready and the liquid has gone down and become a creamy sauce. Add Spinach and cook until wilted.  Season with more salt and pepper to taste, add sugar to taste. ( Sugar cuts the acid )