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 directions.
Meanwhile, add the oil, mushrooms, and vegan butter to a large pan, and cook over medium heat for 7 minutes, stirring occasionally. Then add garlic, salt, and pepper, and cook for 1 minute.
Add white wine and cook for a few minutes, allowing the liquid to reduce by about half. Then add the sun-dried tomatoes and spinach.
Cook for 1 to 2 minutes to wilt the spinach. Finally, add the cooked spaghetti, lemon juice, and parsley.
