Name: Mushroom Spinach Pasta
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 14 oz pasta ((gluten-free) choice (400 g)); 3 tbsp olive oil; 1 null onion (chopped); 3 clove garlic cloves (minced); 14 oz mushrooms (sliced (400 g)); 10.5 oz baby spinach (fresh (300 g)); 0.5 cup vegetable broth (or plant-based cream); 1 tbsp soy sauce ((optional)); 1 null salt pepper (to taste); 2 tsp lime juice ((optional)); 1 handful fresh parsley (chopped (optional)); 1 pinch smoked paprika; 5 tbsp pine nuts; 1 handful vegan parmesan cheese ((optional))

Instructions

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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.