If you love pasta dishes but hate the clean-up, this recipe is for you. You only need a pot, a knife and a small blender. Super filling, deliciously creamy and packed with nutrients.
Ingredients
For the pasta:
250 grams whole wheat pasta of your choice
500g mushrooms, washed and chopped
150g spinach, washed and chopped
2 cups (470ml) water
For the sauce:
1/3 cup almonds (50 grams approximately)
2/3 cups soy milk (160ml approximately)
2 tablespoons nutritional yeast
2 teaspoons whole wheat flour
1 teaspoon of salt
1 teaspoon onion powder
Optional:
Pepper and hot sauce
Instructions
Add pasta, water, chopped mushrooms and chopped spinach into a pot.
Place on the stove and bring to a boil over high heat.
Reduce heat to minimum and cook, covered, during 15 minutes.
Prepare the sauce, adding all the ingredients into a blender and blending until smooth.
After the 15 minutes, add the sauce to the pasta and cook on high heat, stiring constantly, until the sauce thickens up.
Adjust salt to taste and serve. Add a pinch of pepper and a splash of hot sauce (optional).
Notes
Reduce salt to 1/2 teaspoon for a low sodium version.
This recipe makes 3 big servings or 4 small ones.
This dish is rich in vitamin A, E, K, B1, B2, B3, B5, B6, folate and in copper, magnesium, manganese, phosphorus, selenium and zinc.
SUBSTITUTIONS:
You can substitute almonds for cashews.
CoursesMains
Cuisinelow-fat
Recipe by The Bright Bird at https://www.thebrightbird.com/creamy-pasta-with-mushrooms-and-spinach/