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:

  1. Cook Pasta: Cook your choice of pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
  2. 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.
  3. 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.
  4. Add Thyme: If using dried thyme, add it now. Season with salt and pepper to taste.
  5. 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.
  6. Combine with Pasta: Add the cooked pasta to the skillet and stir to combine. Reduce the heat to a simmer.
  7. Add Spinach: Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
  8. 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