Creamy Garlic Mushroom Pasta with Spinach
Ingredients
- 2 servings (150g) dried wholewheat pasta
- 3 cloves garlic, minced or 3 tsp garlic granules
- a couple handfuls sliced mushrooms
- 125g (1/4 of the pot) dairy free plain yoghurt (I use Alpro plain coconut yoghurt)
- a big handful spinach
- juice of 1/2 lemon
- 1 tbsp nutritional yeast
- 1 tsp dried basil
- salt and pepper, to taste
Preparation
Cook the pasta according to the packet instructions.
Sauté the garlic in a frying pan with a little water or oil for 3 minutes until fragrant. Add the mushrooms and cook for about 8 minutes until soft. If using garlic granules, add them when the mushrooms are soft.
Stir in the dried basil and cook for 1 more minute. Then take off the heat.
Drain the pasta and stir it into the frying pan with the garlicky mushrooms.
Stir in the spinach to wilt down on a low heat setting.
Take the pan off the heat, add the dairy-free plain yogurt, lemon juice, nutritional yeast, and season with salt and pepper. Stir well until the pasta is super creamy.
Serve and enjoy. Optionally sprinkle with more nutritional yeast.
