Ingredients:

  • 250g whole wheat or gluten-free pasta
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 300g mushrooms (cremini or button), sliced
  • 2 cups fresh spinach, roughly chopped
  • 1 cup canned coconut milk (full-fat for creaminess)
  • 2 tbsp nutritional yeast (for a cheesy flavor)
  • 1 tbsp soy sauce or tamari (for depth of flavor)
  • 1 tsp dried thyme or Italian seasoning
  • 1/2 tsp chili flakes (optional for heat)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

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Instructions:

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
  2. Sauté the Aromatics:
    In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Cook the Mushrooms:
    Add the sliced mushrooms to the pan. Sauté until they release their moisture and start to brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
  4. Add the Spinach:
    Toss in the chopped spinach and cook until wilted, about 2 minutes.
  5. Make the Creamy Sauce:
    Lower the heat and pour in the coconut milk. Add nutritional yeast, soy sauce, thyme, chili flakes (if using), salt, and pepper. Stir well to combine and let the sauce simmer gently for 3-4 minutes until it thickens slightly.
  6. Combine Pasta and Sauce:
    Add the cooked pasta to the pan with the sauce. Toss everything together, adding a splash of reserved pasta water if needed to achieve a silky, creamy consistency.
  7. Garnish and Serve:
    Remove from heat, garnish with fresh parsley, and serve with a squeeze of lemon for a bright, zesty finish.

Tips:

  • For extra protein, add pan-fried tofu or roasted chickpeas.
  • Swap spinach with kale or Swiss chard for variety.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days—perfect for meal prep!

Categorized in:

Breakfast Recipes