Ingredients
Units
Scale
- 250g/8.8oz whole wheat spaghetti
- 2 cups portobellini mushrooms, sliced
- 2 large portobello mushrooms, sliced
- 1 medium white onion, sliced
- 3–4 garlic cloves, minced
- 3 cups baby spinach
- 1 cup plant-based milk (I used soy)
- 2 cups vegetable stock
- 1 tsp dijon mustard
- 1 Tbsp soy/tamari sauce
- 1/8 cup nutritional yeast
- 2 Tbsp fresh rosemary
- chili flakes, black pepper, lemon juice (about 1 Tbsp) & thyme, to taste
Instructions
- Prepare the veggies as instructed.
- Heat a large non-sticking pan on the stove and add the sliced onions. Add some veggie broth so it doesn’t burn.
- Add the garlic and rosemary and sauté until golden brown.
- Add in the mushrooms and soy sauce, stir and let cook until soft.
- Add the veggie broth, milk, spaghetti, nutritional yeast and mustard, cover the pan with the lid and bring to a boil.
- Stir it up once in a while so that the spaghetti won’t stick.
- Once it’s boiling, lower the heat and let simmer for 10-12 minutes (depending on how al dente/soft you want the pasta to be).
- -2 minutes before it’s done, add in the chili flakes, lemon juice and spinach and continue cooking until it’s done.
Notes
As in all of my recipes, 1 cup equals 250 ml.