Vegan Mushroom Spinach (Print Version)
# Ingredients:
01 -
14 ounces (400g) of any pasta you like
02 -
3 tbsp olive oil
03 -
1 finely diced onion
04 -
3 minced garlic cloves
05 -
14 ounces (400g) of sliced mushrooms
06 -
10.5 ounces (300g) of fresh spinach leaves
07 -
Half a cup veggie stock
08 -
1-2 tbsp soy sauce
09 -
Salt and black pepper as needed
10 -
2 tsp fresh lime juice
11 -
Chopped fresh parsley
12 -
5 tbsp of toasted pine nuts
13 -
A hint of smoked paprika
14 -
Optional: Plant-based parmesan
# Instructions:
01 -
Cook pasta in boiling salted water as per instructions on the package.
02 -
In a dry pan, toast the pine nuts until lightly browned. Pull them off the heat and keep them aside.
03 -
Cook diced onion and mushrooms in olive oil for about 3 minutes, then toss in minced garlic for 30 seconds.
04 -
Pour in vegetable broth and soy sauce. Simmer briefly, around 1-2 minutes, then mix in spinach until just wilted.
05 -
Combine your drained pasta with cooked veggies, season it well, and sprinkle the top with pine nuts.
# Notes:
01 -
Add some plant-based cream if you prefer
02 -
Takes just 15 minutes to make
03 -
Works great with any kind of pasta