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Rice Cooker Pasta and Veggies

Margaret
  • 45 minutes
  • Serves 6

INGREDIENTS

48 oz

pasta sauce ((I use 2 24 oz. jars of Barilla Tomato and Basil))

16 oz

gluten-free pasta ((I use Tinkyáda))

16 oz

frozen mixed vegetables

1 cup

frozen cut leaf spinach

3 cups

water

vegan Parmesan cheese (to taste - see recipe.)