Step 1

Heat the olive oil over medium heat and sauté the onions until translucent, 3-4 minutes.

Step 2

Add the garlic and sauté for another minute, until fragrant.

Step 3

Add the diced tomatoes with the juices, vegetable broth, Italian seasoning, sun dried tomatoes and tomato paste. Stir well so the tomato paste dissolves into the broth.

Step 4

Now add the pasta, bring to a boil, then reduce heat to a simmer and cook, stirring often, until the pasta is done, about 10-12 minutes. If needed, add a little extra liquid (broth or water) so the pasta doesn't dry out.

Step 5

Stir in the baby spinach and let it wilt.

Step 6

Lastly, stir in the vegan mascarpone and parmesan. The sauce should be creamy and thick at this point. Let it sit, covered, for about 5 minutes before serving so the sauce can thicken a bit more. Enjoy!