Creamy Mushroom Pasta!💛🌱 by twospoons.ca
Comply with us veganrecipesvalley for extra vegan recipe 💚🌱
eight ozwhole-wheat spaghetti noodles (225 g)
Four tbsp olive oil divided
16 ozcremini mushrooms, sliced
2 shallots, peeled and finely chopped
Three cloves garlic, finely chopped
1 tsp thyme leaves
1/Four tsp high-quality sea salt
2 tbsp all-purpose flour
1 (13.5 oz/400m)l coconut milk
half of lemon juiced
1. Begin by bringing a big pot of salted water to a boil.
2. Add 2 tablespoons of the olive oil to a big deep skillet and produce to medium-high warmth. Cook dinner half of the batch of sliced mushrooms till browned, about 12 minutes. Switch the mushrooms to a bowl and fry the second batch within the skillet utilizing the identical methodology, with 2 tablespoons of olive oil.
3. Pour all of the mushrooms again into the skillet and add the garlic, shallots, thyme, and salt. Cook dinner for a couple of minutes, till the shallots are softened.
4. Add the flour to the mushrooms and prepare dinner for two to three minutes. Then add the coconut milk and cut back warmth to a low simmer. Add the spinach and lemon juice and canopy with the lid to wilt the spinach. Preserve the sauce on very low warmth.
5. Cook dinner the spaghetti in response to bundle directions, till al-dente. Scoop the pasta out of the pot and into the mushroom sauce with 2 to three tablespoons of reserved pasta water to skinny. Combine to mix and serve.