Creamy Spinach Tomato Pasta

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

8 oz dry pasta - such as farfalle

1 to 2 tbsp olive oil or buttery spread or oil spray

1 ½ tbsp minced garlic

3 tbsp flour (spelt, white, or sweet rice flour)

1 tsp onion powder

½ tsp salt

1 ½ tsp dried oregano

1 cup cashew cream or unsweetened creamer - I like Nutpods Dairy Free Creamer

¼ cup Parmesan-type topping or nutritional yeast, optional

1 cup unsweetened milk of choice or additional creamer

1 can diced tomatoes, or 14 oz diced tomatoes

1 cup fresh or ½ cup frozen spinach, optional

Directions at chocolatecoveredkatie.com

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