Mushroom Spinach Pasta
This quick and flavorful pasta features earthy roasted mushrooms and fresh baby spinach tossed in a light, savory garlic sauce. Topped with buttery toasted pine nuts and vegan parmesan, it is a healthy and satisfying meal that comes together in just 15 minutes.
Instructions
- 1
Cook pasta (14 oz) in salted water according to package directions until al dente.
- 2
Toast pine nuts (5 tbsp) in a small dry pan until golden brown, then remove and set aside.
- 3
Heat olive oil (3 tbsp) in a large skillet. Add mushrooms (14 oz) and onion (1), sautéing for about 3 minutes until browned.
- 4
Stir in garlic cloves (3 clove) and cook for another 30 seconds.
- 5
Deglaze the pan with soy sauce (1 tbsp) and vegetable broth (0.5 cup). Reduce heat and simmer for 1-2 minutes.
- 6
Add baby spinach (10.5 oz) and cook for 2-3 minutes until wilted. Season with salt pepper (1) and smoked paprika (1 pinch).
- 7
Drain the pasta and toss it into the skillet with the mushrooms and spinach. Add lime juice (2 tsp), fresh parsley (1 handful), and vegan parmesan cheese (1 handful) to taste.
- 8
Serve immediately topped with the toasted pine nuts.
Nutrition Facts
Per portion