Creamy Vegan Mushroom and Spinach Pasta
Introduction
Today's special from the food truck brings a creamy, comforting dish that combines the best of Italian culinary art with a touch of Asian flair. This unique recipe features a velvety coconut milk-based sauce, embracing wholesome plant-based ingredients for a truly nourishing meal.
Ingredients
- 200g handmade vegan pasta noodles
- 1 cup sliced fresh mushrooms
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup coconut milk
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp miso paste
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh Thai basil for garnish
Instructions
- Boil the pasta in salted water until al dente, then drain.
- In a pan, sauté the onion and garlic until translucent.
- Add the mushrooms and cook until they begin to soften.
- Stir in the spinach and cook until wilted.
- Pour in the coconut milk, add soy sauce, miso paste, nutritional yeast, and smoked paprika. Stir well.
- Allow the sauce to simmer until thickened, then season with salt and pepper.
- Toss the cooked pasta in the sauce until well-coated.
- Serve hot, garnished with fresh Thai basil.
Enjoy this delightful fusion dish that promises warmth and satisfaction with every bite. Perfect for a cozy meal, it's sure to become a new favorite!
Isabella
| Nutritionfacts | Calories: 350, Fat: 10g, Carbohydrates: 50g, Protein: 12g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Coconut, Soy, Mushrooms |