Vegan Goulash

This is my version of goulash with meat, beans and tomatoes.  The pears, sweet potatoes, spinach and beans compliment each other very nicely.


3 medium sweet potatoes
1 red onion
8 0z. Sliced mushrooms
2 red pears diced
1 can cannellini beans
1 lb. box Rigatoni
2/3 cup white wine
1/3 cup champagne vinegar
2 T. country mustard
3 T. honey
2 T. Frontier All purpose seasoning
½ t. dried rosemary
Dash crushed red pepper flakes
1 pkg. spinach
Salt & Pepper to taste


Peel sweet potato and dice in small cubes.  Cut red onion in strips.  In large skillet heat sweet potatoes, onion, mushrooms and pears with ½ cup of water, cover with lid. Cook until vegetables and fruit soften (about 10 minutes).
Meanwhile boil water for pasta. Add pasta to boiling water and cook for 10 to 12 minutes.
In small measuring cup mix white wine, mustard, honey, all-purpose seasoning, rosemary and red pepper flakes. 
In large pasta bowl add pasta, ½ cup of pasta liquid, cooked vegetables & fruit, spinach.  Add dressing and toss.  Adjust seasonings and add salt and pepper.