







INGREDIENTS

45 ml / 3 tbsp. Extra virgin olive oil, divided

1-2 garlic cloves, finely grated

2 tbsp. At the pine nut table, to garnish

300 g chestnut mushrooms, cleaned and sliced

salt and black pepper, to taste

½ teaspoon dried thyme

100 g / 3 oz fresh spinach

200 g / 7 oz spaghetti (GF if necessary)

1 tablespoon nutritional yeast

a touch of vegan white wine (optional)

a good pinch of hot pepper flakes (I used thin Korean pepper flakes)

1 tablespoon capers, chopped









METHOD

Put 2 tbsp. Soup of olive oil and grated garlic (use two pods if, like me, you like garlic) in a small bowl. Set aside to infuse. Heat a large frying pan. Add the pine nuts and grill over low heat until lightly browned and fragrant. Be sure to stir them frequently as they tend to burn easily. Once done, remove from pan and set aside. Put the pan back on the fire. Add 1 tablespoon olive oil and sliced ​​mushrooms. Let the mushrooms cook and caramelize in places, stirring occasionally. Season with salt, pepper and dried thyme near the end of the cooking time. Allow the water that the mushrooms free to cook. Remove the mushrooms from the pan and add some fresh spinach and a splash of water. Let the spinach wither, then lift the pan and coarsely chop. Clean the pan for the next step. Cook pasta almost al dente (the pasta I used takes 10 min to cool al dente, I cooked for 8½ min) following package instructions, saving 2 tbsp. Soup of cooking water just before draining. When the pasta is about to be prepared, heat a heavy-bottomed skillet over low heat. Once warm, add the garlic infused oil. Gently cook the garlic for about 2 minutes, stirring all the time, but do not let it brown because it will give a bitter taste to your pasta. If the garlic sizzles too aggressively, turn off the heat (or remove the pan from the heat if it does not consume gas) and let it cook to the residual heat. Add nutritious yeast, a good pinch of salt and a pinch of white wine (or pasta cooking water that you have saved) and let them cook in garlic oil for another minute or so. Mix well pasta drained in garlic oil, season with salt and sprinkle with chilli. Stir in cooked mushrooms and chopped spinach to warm. Divide among two plates, sprinkle with chopped capers and roasted pine nuts.





Vegan Mushroom Pasta Recipe:









Today's recipe is a simple but delicious vegan mushroom paste that we tend to eat at least once a week. I thought I would share it. It's really fast to start together and full of flavor. It's a dish I turn to when my fridge is almost empty and I feel like I'm eating a comforting dish. It's perfect for this time of year before all the spring vegetables make their entry. It's hearty and healthy too - full of vitamins B and D (mushrooms), calcium, iron and vitamin K (spinach).15 min15 min