If you like spice (and I LOVE spice) this pasta just might become your new fave. And if you don’t like spice, no big deal, just reduce or even omit the crushed red peppers flakes for a dish that still bursts with flavor. Earthy mushrooms, sautéed spinach, lots of garlic, and Italian seasonings make for a perfect, easy weeknight meal.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 4
Ingredients
14ozshort pasta, such as farfalle or shells(gluten-free if preferred)
Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
Melt the vegan butter in a large skillet over medium-high heat. Add the mushrooms and sauté until they begin to release their juices and just begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Add the spinach, nutritional yeast, Italian seasoning, salt, pepper, and red pepper flakes to taste, if desired. Cook, stirring often, until the spinach is wilted. Remove from the heat.
Add the pasta and toss well. If the pasta seems a little dry add the reserved pasta water as needed. Serve hot.
Notes
Oil-Free: to make oil-free, omit the vegan butter and instead do a water or broth sauté.