Vegan Spinach Pasta (Print Version)
# Ingredients:
01 -
14 ounces (400g) of your favorite type of pasta
02 -
3 tablespoons of olive oil
03 -
1 whole onion, diced
04 -
3 garlic cloves, finely chopped
05 -
14 ounces (400g) of mushrooms, cut into thin slices
06 -
10.5 ounces (300g) of baby spinach leaves
07 -
1/2 cup of veggie broth
08 -
1 to 2 tablespoons of soy sauce
09 -
Salt and black pepper for seasoning
10 -
2 teaspoons of fresh lime juice
11 -
Fresh chopped parsley
12 -
5 tablespoons of toasted pine nuts
13 -
A dash of smoked paprika
14 -
Optional: Vegan parmesan
# Instructions:
01 -
Cook the pasta in boiling salted water as per the instructions on the package.
02 -
Heat up a dry pan and toast the pine nuts until they are nicely golden. Put them aside for later.
03 -
Heat up some olive oil in your pan and sauté the mushrooms along with the onions for about 3 minutes. Toss in the garlic and let it cook for just 30 seconds.
04 -
Mix in the soy sauce and veggie broth. Let it simmer for a minute or two. Add the spinach next, allowing it to wilt down.
05 -
Combine the cooked pasta with the veggies and season to your liking. Sprinkle over the toasted pine nuts to finish.
# Notes:
01 -
You can swap out plant-based cream for the broth if you want a creamier sauce.
02 -
The dish is ready in just 15 minutes!
03 -
Works perfectly with any type of pasta you like.