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-fried 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 instructions.
Meanwhile, add the olive oil, mushrooms and vegan butter to a large pan and cook over medium heat for 7 minutes, stirring occasionally.
Add the minced garlic, black pepper and kosher salt, and cook for 1 minute.
Add the white wine and cook for a few minutes until the liquid reduces by about half.
Add the sun dried tomatoes and baby spinach.
Cook for 1 to 2 minutes until the spinach wilts.
Add the cooked spaghetti, lemon juice and dried parsley.
Tips
You can get creative by adding extra vegetables, beans, or other proteins.
If desired, add more vegan butter for richness.
Top with vegan parmesan before serving.
