Pasta with Spinach

The inspiration of the main pasta dish comes from the Vegetarian Times recipe for 'pasta with spinach and mushrooms'.


Pasta with Spinach
Vegan


1 16 ounce box spaghetti
4 tablespoons tomato paste
1 32 ounce box of vegetable broth
1 5oz container baby spinach leaves , coarsely chopped
1 lb of mushrooms
3 cloves minced garlic
2 tablespoons soy butter
A handful of diced onion, optional
1 teaspoon red pepper flakes, optional
1 can of garbanzo beans


In a large pot bring the tomato paste, vegetable broth, and water to a bowl. Stir occasionally, keep covered and let simmer on very low heat.

In a separate pot boil pasta until cooked, remove from heat, drain and set aside.

Heat butter in a large frying pan. Cut mushrooms into quarters or halves (depending on what style you are using). Add the mushrooms to the pan, cook until brown. Add the garlic, onion, red pepper flakes. Cook for two minutes.

Add the spinach, and beans, cook until spinach is completely wilted.

Add mixture to drained pasta. Mix well.

Add pasta and mushroom/spinach mixture to pot with vegetable broth, keep on low heat and stir until all of the liquid has been absorbed.

* the reason the pasta is not cooked in the broth is it becomes very pasty and sticks together.


Good to serve with our Strawberry Mesculn salad recipe!