Spinach Mushroom Alfredo Pasta
Creamy, hearty and comforting – this pasta dish will be one that I cherish; as it symbolizes the beginning of my eating plant-based.
This was one of my first ‘go to’ meals, when becoming plant based.
I was working long hours, had little time in the kitchen – and wanted to bulk cook a dish that gave me comfort and required little to no oil. I originally used a tad bit of olive oil in this recipe, then soon realized it was perfect without.
The flavor lives in the sauce and allows the other elements to remain simple. I loved meal prepping this and eating warm in my kanteen at work, or coming home after a long day – sitting with my fur babies – and enjoying a big bowl while we sat cuddled together.
Creamy, hearty and comforting – this pasta dish will be one that I cherish; as it symbolizes the beginning of my eating plant-based.
Spinach Mushroom Alfredo Pasta
Ingredients
- 6 oz pasta (your choice)
- 3 handfuls of fresh spinach
- Crimini mushrooms, sliced (about 20-24 – small sized)
- 1 tbsp liquid aminos
- Garlic Alfredo Sauce, to your liking
Instructions
- Heat a skillet on low-medium flame
- Add mushrooms and liquid aminos, stir to combine
- Saute for about 6-8 minutes until the mushrooms have released moisture (deglazing the pan with a splash of water, if needed)
- Steam or saute spinach, for the topping*
- Cook pasta according to its instructions
- Toss the pasta, mushrooms, spinach and warmed garlic alfredo sauce together
- Garnish with your favorite plant based parmesan, or enjoy it like i do – as is !
