SPINACH, MUSHROOM & SUN DRIED TOMATO SPAGHETTI 

Recipe:

Ingredients:

1/2 lb. spaghetti

1 tbsp olive oil

8 oz. mushrooms, sliced

2 tbsp vegan butter

1.5 tbsp minced garlic

1 tsp black pepper

1/2 to 1 tsp kosher salt, to taste

1/2 cup white wine

1/2 cup sun-fried tomatoes, chopped

2 cups (packed) baby spinach

Juice of 1/2 lemon

1 tbsp dried parsley

Instructions:

Cook the spaghetti in salted water to al dente according to package.

Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.

Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun dried tomatoes and spinach.

Cook 1 to 2 min to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.