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, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 minutes, stirring occasionally.
Add garlic, salt and pepper, cook for 1 minute.
Add white wine, cook for a few minutes, letting the liquid reduce by roughly half, then add the sun-dried tomatoes and spinach.
Cook for 1 to 2 minutes to let spinach wilt.
Add cooked spaghetti, lemon juice and parsley.
Tips
You can get creative by adding other veggies, beans, and proteins.
Feel free to add more vegan butter if desired.
Top with vegan parmesan for extra flavor.
