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Spinach Mushroom Alfredo Pasta

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Creamy, hearty and comforting  - this pasta dish will be one that I cherish; as it symbolizes the beginning of my eating plant-based.
Course Main Course
Servings 2

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 !

Notes

I used Tagliatelle Nests Pasta for this recipe. Feel free to use any pasta that suits your liking. This is great GF too!
The mushrooms are kept simple with just a touch of liquid aminos. Cook them to your liking, using no oil. 
I like to add fresh spinach to a pot on low flame, add a baby splash of water and cover with a lid to ‘steam’. This is the quickest way I make my spinach. The spinach is ready when it has turned a beautiful vibrant green, while retaining a bit of its form.