Serves 4- 6 | 30 minute prep/cook
- 1 lb. of spaghetti
- 3 tablespoons olive oil, divided
- 2 cups thinly sliced mushrooms of your choice
- salt and pepper to taste
- 2 cups vegetable stock, divided
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 8 ounces fresh spinach
- 3 roma tomatoes, chopped in large pieces
- 1/2 cup white wine
- 1/4 cup vegan parmesan cheese
Cook the spaghetti according to the package. Drain and set aside.
Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of oil and the mushrooms. Sauté until they are slightly caramelized. Add salt and pepper and cook for another minute. Stir in 2 tablespoons of the stock and cook until the stock is absorbed. Transfer the mushrooms to a small bowl.
Add another tablespoon of oil to the same sauté pan and then add the onion. Cook over medium heat for about 10 minutes or until the onions are golden brown. Stir in the garlic and sauté for 2 minutes, stirring constantly. Transfer the onion/garlic mixture to the bowl of mushrooms.
Return the pan to the stove over medium-high heat and add the remaining oil. Add the spinach and cook until the spinach is wilted. Add 2 tablespoons of stock and cook until absorbed. Season with salt and pepper to taste.
Add the mushrooms, onion, garlic, tomatoes and white wine to the spinach, cooking over medium-high heat until the liquid is reduced by two-thirds.
Stir in the remaining stock and cook for 5 to 10 minutes, until the sauce begins to thicken slightly, then add the parmesan cheese (this should also help to thicken the sauce).
Top the pasta with the sauce and serve.
Sourced from: Barnouin, Kim. “Spaghetti with Spinach in a White Wine Garlic Sauce.” Skinny Bitch: Ultimate Everyday Cookbook.