Gluten Free Vegan Shells!

Today’s lunch is some brown rice shells tossed in a white wine and vegan butter sauce!

Here are the ingredients!

· 1 bag (16 ounces) of Tinkyada brown rice shells

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil- for the pasta water

· 1/3 cup of white wine

· 1/3 cup of vegan butter

· 1 bag (5 ounces) of fresh spinach

· 1/3 cup of vegetable broth

· 1 tablespoon of gluten free flour

· 1 teaspoon of black pepper

To start, I filled a large pot with water and added in the salt and olive oil. I covered it and set the heat to high. Once it reached a boil. I added in the shells and cooked them for 14 minutes.

In my non-stick skillet, I added in the wine, broth, and butter and let it simmer on high heat. Once the alcohol was burned off, I set the heat to low and added in the spinach, the pepper and flour and stirred it together to make the sauce.

Once the shells were done, I drained them, tossed them with the sauce and served.