Vegan Spinach Mushroom 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 spaghetti in salted water until al dente according to package instructions
Meanwhile, add olive oil, sliced mushrooms and vegan butter to a large pan; cook over medium heat for 7 minutes, stirring occasionally
Add minced garlic, black pepper and kosher salt; cook for 1 minute
Add white wine; cook for a few minutes until the liquid reduces by half
Add sun-dried tomatoes and baby spinach
Cook for 1 to 2 minutes until spinach wilts
Add cooked spaghetti, lemon juice and dried parsley
Tips
Get creative by adding extra vegetables, beans or other proteins
Add more vegan butter if desired
Top with vegan parmesan before serving
