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