Creamy Garlic and Mushroom Pasta
Ingredients
- 1 serving dried pasta of your choice
- 3 cloves garlic, minced
- A few mushrooms, sliced
- a handful fresh spinach
- 3-4 tbsp dairy free plain yoghurt (I used @alpro coconut yoghurt)
- 1 tsp dried basil
- juice of 1/2 lemon
- 1 tbsp nutritional yeast, plus more to sprinkle
- salt & pepper to taste
Preparation
Cook the pasta according to the instructions on the packet.
Meanwhile, saute the garlic in a separate saucepan on a high heat with a little water, or oil if you prefer, stirring frequently until fragrant.
Add the mushrooms into the pan with the garlic, further cook for 5 minutes until the mushrooms have softened. Stir in the dried basil & spinach, then cook stirring frequently for a further 2 mins until the spinach has wilted, then set aside.
Once the pasta is cooked, drain all the water from the pan through a colander, then add the mushrooms & spinach to the drained pasta pan and stir everything through.
Add in the yoghurt, nutritional yeast, lemon juice and a little salt and pepper, gently mix it altogether until the pasta is covered in the creamy sauce.
Serve into your pasta bowls, sprinkle with more nutritional yeast and ENJOY!
