SPINACH, MUSHROOM & SUN DRIED TOMATO SPAGHETTI
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
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.