Spinach Mushroom and Sun Dried Tomato Spaghetti
Ingredients
- 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-dried tomatoes, chopped
- 2 cups (packed) baby spinach
- Juice of 1/2 lemon
- 1 tbsp dried parsley
Preparation
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.
