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, in a large pan, add olive oil, mushrooms, and vegan butter and cook over medium heat for 7 minutes, stirring occasionally.
Add garlic, salt, and pepper and cook for 1 minute.
Add white wine and cook for a few minutes until the liquid reduces by about half.
Add sun-dried tomatoes and spinach and cook for 1 to 2 minutes until spinach wilts.
Add the cooked spaghetti, lemon juice, and parsley and stir to combine.
Tips
You can add more vegetables, beans, or other proteins to the dish.
Add more vegan butter if desired.
Top with vegan parmesan for extra flavor.
