Deliciously creamy and totally vegan, this tasty pasta dish will please anyone!
~Vegan & Gluten-Free~
Ingredients:
175g Gluten-free linguine or spaghetti
1-2 tbsp Avocado oil or grape seed oil
2 Portobello mushrooms, sliced and chopped into chunks
1/2 medium Purple onion, chopped
4 Garlic cloves, finely diced
Pinch Sea salt
Dash fresh Ground pepper
3 cups lightly packed Spinach, washed and chopped
2 tbsp fresh Thyme, finely chopped
1 1/2 tbsp Coconut oil
1 tbsp Cuckwheat flour
1 1/2-2 cups Plant milk (unsweetened)
Prep veggies as indicated above.
In a large pot bring water to a boil and add pasta following your specific pasta directions. Drain and rinse once cooked. Cover and set aside.
While pasta cooks, in a medium frying pan add oil and warm over medium heat. Add onion and cook until just translucent. Add mushrooms and salt and pepper, continue to cook until starting to become tender. Add 1/2 the garlic and stir frequently for another few minutes. Turn off stove and cover. In a medium pot over medium heat, add coconut oil stirring occasionally until melted. Add buckwheat flour and mix until it becomes a paste. Add the rest of the garlic, fresh thyme and a pinch of salt and pepper. Reduce to low/med heat and slowly add plant milk stirring constantly until mixture becomes thick and creamy (start with gradually add 1 1/2 cups of plant milk and then gradually at another 1/2 cup toward the end if sauce is too thick). Add creamy sauce to onion and mushroom mixture. Turn stove back on to medium heat and add spinach. Mix until spinach becomes soft. Add cooked pasta and mix well until combined evenly. Serve and enjoy!
Makes 2-3 servings
Prep & Make time:
Prep ~ 15 minutes
Cooking ~ 25 minutes
Total Time ~ 40 minutes
Love the Power of Food:
Purple onion
Onions are rich in vitamin C, B6, chromium and dietary fibre. Research has shown onions to decrease blood lipid levels, decrease blood pressure, and reduce blood sugar levels. This wonderful vegetable has also been shown to halt tumour growth in rats.
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