It’s simple, tasty, hearty, filling and, most of all, simple and fast to make. I love this dish because for such little effort the reward is so gratifying. So, if you have a busy day ahead, and if you have spaghetti, spinach (frozen will do the trick), garlic, and a few mushrooms knocking around in your fridge, together with a couple of other basic things – then, lets ready, steady GO. Oh, and if you like a little drop of white wine, then you will surely enjoy it with this dish.

Serves 2

INGREDIENTS

olive oil

4 cloves garlic, chopped

a cup of frozen porcini mushrooms, or 9 medium sized mushrooms, chopped

1 cup of frozen spinach (thawed – you can thaw it overnight in the fridge)

1 tub of non-dairy cream (I use about a cup of Provamel)

1 tbsp nutritional yeast

1 tbsp Tofutti cream cheese

½ tsp oregano

2 tbsp dry white wine

smoked paprika and black pepper for dusting

more olive oil for drizzling

METHOD

Fry the garlic for a minute or so in a non-stick frying pan (do not burn), stirring most of the time. Now add the mushrooms and lower the heat. Allow them to cook well and let out their juices.

Now add the spinach, and stir. Then add the remaining ingredients, except for the cream and smoked paprika, black pepper and extra olive oil. Allow to cook for 10/15 minutes, and do this without covering the sauce, so that some of it evaporates. When it has reduced, lower the heat and add the cream. Stir, and again allow a few more minutes for evaporation, leaving pan uncovered.

Boil your pasta until al dente, drain, rinse in cold water, and add to your sauce. Serve immediately – and remember to sprinkle on the paprika and pepper.

Bon Appetit !

All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !