One Pot Spinach and Tomato Pasta

With thing busier than ever, healthy dinners can be tough to make. That's why I shared my easiest and most delicious one pot recipes with Mass Appeal! 

Ingredients:
2 tbs. olive oil
1 small shallot, chopped
1 pound, short-cut pasta
2 cups low-sodium vegetable, chicken stock or water
1 ½ cups almond milk or other non-diary milk
2 cups packed baby spinach
1 cup cherry tomatoes, halved
1 cup pecorino or parmesan cheese
Salt and Pepper to taste

Directions:
In a large heavy bottom pan over medium high heat add in the olive oil.
Once the olive oil is hot add in the shallot and tomatoes sauté until
softened 3-4 minutes. Add in the pasta and toast for 1 minute season
with salt and pepper. Stir in the broth and bring it to a boil. Cover,
reduce the heat and stir occasionally. After 5-7 minutes add in the almond milk and bring to a gentle simmer. Cook for another 3-4 minutes
until the sauce thickens and the pasta cooks to al dente. One the pasta
is cooked stir in the pasta and parmesan cheese until wilted and
melted. Check seasoning before serving.