Mushroom Spinach Pasta

INGREDIENTS

• 8-10 oz pasta of choice*
• 1 8-10 oz package of mushrooms, sliced or roughly chopped
• 2 ½ oz of baby spinach, roughly chopped
• 2 tbsp vegan butter
• 1 cup of vegetable broth
• ¼ cup nutritional yeast
• 1 tsp garlic granules
• 1 tsp onion granules
• ¼ tsp white pepper, ground
• 1 ½ tbsp flour
• 1 ½ tbsp water
• Salt, to taste**

INSTRUCTIONS

1. Bring a pot of salted water to a boil. Once boiling, add pasta and cook to instructions.
2. While waiting for water to boil, slice or roughly chop your mushrooms. Add a small amount of oil to pan and heat on medium heat, then sauté mushrooms until they’re soft.
3. Add butter to pan and melt.
4. Add vegetable broth, nutritional yeast, garlic, onion, and white pepper. Whisk all ingredients together.
5. Make a slurry in a small bowl by mixing together the flour and water with a fork until it becomes a smooth paste. Add slurry to sauce while whisking to prevent from clumping. Bring sauce to a boil and cook for 2-3 minutes.
6. Roughly chop baby spinach and add into sauce. Cook until spinach cooks down into the sauce. Remove from heat
7. Add cooked and strained pasta to pan and mix until thoroughly covered with the sauce

*I used an angel hair pasta, but I have also used rotini, and gluten-free pasta. It’s been good with any pasta so far!

**I did not add extra salt to this dish because I didn’t feel that it needs it. However, everyone has different salt preferences so feel free to add salt if you want!