Vegan Mushrooms Pasta with Spinach


  • 14 oz gluten-free pasta

  • 3 tbsp olive oil

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 14 oz mushrooms, sliced

  • 10oz fresh baby spinach

  • 1/2 cup vegetable broth

  • 1-2 tbsp soy sauce

  • Salt & Pepper

  • 2 tsp lime juice

  • parsley, chopped


1. Cook the pasta in salted water according to the package instructions.

2. Toast the pine nuts in a small pan without additional oil. Then remove from the pan and set aside.

3. Heat the olive oil in a large skillet/ pan. Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned.

4. Add the chopped garlic and cook for about 30 seconds longer. Add soy sauce and a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer.

5. Add the spinach and cook for further 2-3 minutes. Season with salt and pepper. Add fresh lime juice.

6 Once the noodles are "al dente", pour off the cooking water. Put drained pasta to the mushrooms in the pan and toss to combine.

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