Vegan Mushroom Pasta
Ingredients
- * 45 ml / 3 tbsp extra virgin olive oil, divided
- * 1-2 garlic cloves, grated finely
- * 2 tbsp pine nuts, to garnish
- * 300 g / 10.5 oz chestnut mushrooms, cleaned and sliced
- * salt and black pepper, to taste
- * 1/2 tsp dry thyme
- * 100 g / 3 oz fresh spinach
- * 200 g / 7 oz spaghetti (GF if needed)
- * 1 heaped tbsp nutritional yeast
- * a splash of vegan white wine (optional)
- * a good pinch of chilli flakes (I used fine Korean chilli flakes)
- * 1 heaped tbsp capers, chopped
Preparation
Put 2 tbsp of olive oil and grated garlic in a small bowl. Set aside to infuse
Heat up a large frying pan. Add pine nuts and toast them on a low heat until lightly browned and fragrant. Make sure you stir them frequently as they tend to burn easily. Once done, remove from the pan and set aside
Return the pan to the stove. Add 1 tbsp of olive oil and sliced mushrooms
Allow the mushrooms to cook and caramelise in places, stirring them from time to time. Season with salt and pepper and dried thyme towards the end of the cooking time. Allow any water that the mushrooms release to cook out
Take the mushrooms off the pan and add in fresh spinach and a good splash of water. Allow the spinach to wilt, then lift off the pan and chop roughly. Clean the pan for the next step
Cook the pasta just short of al dente following the instructions on the packet saving 2 tbsp of cooking water just before you drain your pasta
When pasta is about to be ready, heat up a heavy bottom frying pan on low heat. Once hot, add in the garlic-infused oil
Gently cook the garlic for about 2 minutes, stirring the whole time, but do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat
Add nutritional yeast, a good pinch of salt and splash of white wine (or pasta cooking water you saved) and allow them to cook in with the garlic oil for another minute
