Creamy Mushroom and Spinach Pasta
Ingredients
- 160-200g gf pasta (serves 2)
- 150g mushrooms (I used baby chestnuts, any will do)
- 2 garlic cloves
- 1 shallot or small white onion
- 1-2 tsp nutritional yeast
- 1/2 cup dairy free cream
- 1/2 cup veggie stock
- 2 large handfuls of spinach
Preparation
Prepare the garlic, onion, and mushrooms by chopping them; garlic and onion can be replaced with powder if short on time.
Start boiling the pasta and heat a pan with a little spray of oil if desired.
Fry the onion, garlic, and mushrooms for 5 minutes over medium heat; optionally reserve some mushrooms for sprinkling on top.
Add the dairy-free cream, veggie stock, and nutritional yeast; bubble until it thickens, then reduce heat.
Once the pasta is cooked, add it to the sauce and coat it well.
Add the spinach and stir until it wilts in the sauce.
Serve and enjoy.
