Oh dear, is anyone else stressing out about the holidays like I am? Even though I have almost all of Christmas shopping done, I feel like there’s always more to do! Such as, coming up with what to eat for Christmas dinner; maybe I’ll say, “Screw it!” and make a pizza. 
For some reason I’m not feeling totally inspired food-wise, and it could be that I just have a lot on my plate right now. (HA!) Or, maybe I’ll just make this quinoa pasta dish again.
I experimented a bit with a base recipe for this a couple of weeks ago, mostly because I wasn’t entirely sure how good a tofu-based sauce would work. After feeding it to my non-vegan cousin, it was clear that this recipe was a hit. What’s great about this dish is that it can be eaten as an entrée or served as a side at a holiday dinner. Plus, there’s no added oil and it’s gluten-free! Sounds pretty solid to me.
If you would like to make this recipe even healthier, serve the creamy garlic sauce over baked spaghetti squash, which is a favorite of mine. Don’t like spinach? Use bite-size kale pieces instead. Also, one tip for reheating leftovers, add a little vegetable broth or non-dairy milk to get the sauce creamy again.
Unlike a few other bloggers, I don’t have any leftover recipes for you because… I don’t have any leftovers! (always a good sign) And if you didn’t check out my 
