Creamy Vegan Spinach and Mushroom Pasta
Ingredients
The sauce
-
4
tablespoons
olive oil
-
1
medium
zucchini
-
4
cloves
garlic
-
4
cups
baby spinach
-
¼
cup
pine nuts
-
½
cup
cooked white beans
-
2
teaspoons
light miso
-
1
tablespoon
lemon juice
-
¾
cup
vegetable stock
-
1
teaspoon
tamari soy sauce
The pasta
-
1
lb
Cremini mushrooms
-
1
lb
pasta
-
to taste
sea salt and ground black pepper
-
to serve
vegan parmesan
Instructions
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Sauté the sliced zucchini with salt and pepper until soft and slightly browned.
- Add half of the minced garlic and 3 cups of spinach, cooking until the spinach wilts.
- Transfer the sautéed mixture to a blender and add pine nuts, white beans, miso, lemon juice, and vegetable stock. Blend until smooth.
- Cook the pasta according to package instructions, reserving 1 cup of cooking water before draining.
- In the same sauté pan, heat the remaining olive oil over medium-high heat and add the sliced mushrooms.
- Sauté the mushrooms, stirring occasionally, until they are golden brown and their liquid has evaporated.
- Add the remaining garlic and tamari to the mushrooms, cooking for another minute.
- Combine the cooked pasta with the sautéed mushrooms and creamy spinach sauce, adding reserved pasta water as needed to achieve desired creaminess.
- Season with salt and pepper, top with reserved mushrooms, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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