Creamy Tomato Pasta

Ingredients:

2 cups large ridged elbow pasta
1 teaspoon oil
1/2 onion, chopped
1 zucchini, medium dice
1/2 cup vegetable stock
1 cup cashew milk or soy cream
1/2 cup tomato puree
1 tablespoon italian seasoning
1/2 teaspoon paprika
salt and black pepper, to taste
1 package baby spinach

Cook pasta and set aside.

Cook the onion in the oil and add the zucchini and stock. Cook until the zucchini is tender-crisp and stock is reduced. Add the cashew milk, tomato, and the seasonings. Bring to a simmer and add the spinach a handful at a time, until wilted and stir in the pasta.