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Ingredients:
- 1 container white or brown mushrooms, sliced
- 2 tbsp olive oil
- 3 tbsp minced garlic
- 1/2 small white onion, thinly sliced
- 2-3 stalks fresh thyme or 1 tsp dried thyme (see notes)
- Pink Himalayan salt to taste
- Pepper to taste
- 1 cup vegetable stock (low sodium)
- 1/2 cup reserved pasta water
- Choice of thickening agent (e.g., cornstarch)
- 2-3 cups spinach
- Vegan Parmesan (optional)
Instructions:
- Cook Pasta: Cook your choice of pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Sauté Onions: While the pasta is cooking, heat olive oil in a large skillet over low to medium heat. Add the sliced onions and sauté until softened and caramelized. If using fresh thyme, add it at this stage.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Let them cook without stirring too often to allow them to form a crust. Once the mushrooms are cooked to your desired consistency, add the minced garlic and cook for another 1-2 minutes.
- Add Thyme: If using dried thyme, add it now. Season with salt and pepper to taste.
- Prepare Sauce: Add the vegetable stock to the skillet. In a small bowl, mix the thickening agent (e.g., cornstarch) with the reserved pasta water. Pour this mixture into the skillet and cook for 2-5 minutes, stirring occasionally, until the sauce thickens.
- Combine with Pasta: Add the cooked pasta to the skillet and stir to combine. Reduce the heat to a simmer.
- Add Spinach: Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
- Serve: Serve the creamy mushrooms and spinach over pasta, and sprinkle with vegan Parmesan if desired.
Nutritional Information (per serving, assuming 4 servings):
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 7g