Mushroom Pasta with Spinach
Quick and easy vegan mushroom pasta recipe with delicious crispy mushrooms, sweet cherry tomatoes and healty spinach. Perfect simple vegan lunch or dinner recipe.
Ingredients
- 150 g pasta of your choice I used gluten-free
- 300 g white or brown mushrooms
- 1 onion
- 4 garlic cloves
- 1 tsp dried dill
- 1 tsp dried parsley
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 100 g cherry tomatoes
- 2-4 sun-dried tomatoes
- 50 g frozen spinach or 2-3 big handful of fresh one
- olive oil for cooking
Instructions
- Cook the pasta or your choice al dente. ( Start tasting the pasta after six or seven minutes, It should feel firm, but not too crunchy,) Rinse quickly with cold water and add a bit of olive oil to stop the pasta sticking together.
- While pasta is cooking, chop the mushrooms, onion, garlic, and sun-dried tomatoes.
- Heat the pan and add chopped mushrooms. Fry for few minutes in a dry pan until moist is gone. This will help the mushroom come more crispy. Add 1 tablespoon olive oil, onion, garlic, and spices. Sauté for 5 minutes or until mushrooms and onions are lightly browned.
- Add spinach, cherry tomatoes and sun-dried tomatoes and sauté 3-5 minutes until tomatoes soften a bit.
- Mix with pasta and serve hot.