Vegan Spinach and Mushroom Pasta #Easyrecipe #Healthyrecipes

Vegan Spinach and Mushroom Pasta 
#Vegan #Spinach #Mushroom #Pasta #Dinner #Pasta #Easyrecipe #Healthyrecipes

#Vegan #Spinach #Mushroom #Pasta #Dinner #Pasta #Easyrecipe #Healthyrecipes


This vegetarian spinach and mushroom pasta is quick, simple, and absolutely delightful! It makes the ideal sound and sans gluten weeknight feast. 

This solid veggie lover spinach and mushroom pasta is speedy and scrumptious solace nourishment supper. Prepared in around 20 minutes! 

This post is supported by Chickapea Pasta – thank you for supporting the brands that keep Salt and Lavender cooking! I just work with brands whose items I adore. All feelings are my own. 

Vegetarian Spinach and Mushroom Pasta 


This solid vegetarian pasta formula is loaded with flavor. We have garlic, shallots, lemon, spinach, and pine nuts in here, among other scrumptious fixings. Toasting the pine nuts gives them another component of flavor, and they additionally add some additional surface to this pasta dish

#Vegan #Spinach #Mushroom #Pasta #Dinner #Pasta #Easyrecipe #Healthyrecipes


Ingredients


  • 1 (8 ounce/227g) package Chickapea pasta
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1 small shallot chopped finely
  • 7 ounces/200g mushrooms (I used crimini) sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1 dash Italian seasoning
  • 1 teaspoon lemon juice
  • 1/4 cup vegetable broth
  • 1.5 cups (packed) baby spinach
  • Salt & pepper to taste
  • Fresh chopped parsley to taste (optional)
  • Nutritional yeast to taste (optional)

Instructions

  1. Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
  2. Add your pine nuts to a skillet over medium-high heat. Toast them for a few minutes, stirring often, and watching them closely so they don't burn. Remove pine nuts and set aside once they're toasted.
  3. Add the olive oil to your skillet, along with the shallot and mushrooms. Sauté for 4-5 minutes or until the water has released from the mushrooms. 
  4. Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie broth to the pan. Let it bubble for a minute or two.
  5. Stir in the spinach and let it wilt. 
  6. Drain the pasta and add it to the skillet. Toss. Give it a taste and season with salt & pepper as needed.
  7. Serve the pasta with the pine nuts sprinkled on top, along with the parsley and nutritional yeast if using. It's also delicious with an extra drizzle of olive oil. Enjoy!.



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