The yummy recipe is below, and you can get creative adding veggies, beans and other proteins. If you’re feeling frisky, you can add more vegan butter. Or top with vegan parmesan.
1/2 lb. spaghetti
1 tbsp olive oil
8 oz. mushrooms, sliced
2 tbsp vegan butter
1.5 tbsp minced garlic
1 tsp black pepper
1/2 to 1 tsp kosher salt, to taste
1/2 cup white wine
1/2 cup sun-fried tomatoes, chopped
2 cups (packed) baby spinach
Juice of 1/2 lemon
1 tbsp dried parsley
Cook the spaghetti in salted water to al dente according to package.
Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.
Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun dried tomatoes and spinach.
Cook 1 to 2 min to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.
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