Vegan Creamy Mushroom Pasta with Spinach
Ingredients
- 8 oz (225 g) whole-wheat spaghetti noodles
- 4 tbsp olive oil
- 16 oz cremini mushrooms
- 2 shallots
- 3 cloves garlic
- 1 tsp thyme leaves
- 1/4 tsp fine sea salt
- 2 tbsp all-purpose flour
- 1 (13.5 oz/400 ml) coconut milk
- 5 oz spinach
- 1/2 lemon
Preparation
Bring a large pot of salted water to a boil
Add 2 tablespoons of olive oil to a large deep skillet and bring to medium-high heat. Cook half the mushrooms until browned, about 12 minutes, then transfer to a bowl. Fry the second batch of mushrooms in the skillet with the remaining 2 tablespoons of olive oil until browned
Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes until the shallots are softened
Add the flour to the mushrooms and cook for 2 to 3 minutes. Then add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat
Cook the spaghetti according to package instructions until al dente. Scoop the pasta out of the pot and into the mushroom sauce with 2 to 3 tablespoons of reserved pasta water to thin. Mix to combine and serve
