Spaghetti Spinach & Mushrooms with Creamy Garlic S

Ingredients:

• olive oil
• 4 cloves garlic, chopped
• a cup of frozen porcini mushrooms (it’s faster and tastier), 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

Directions:

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.

http://mouthwateringvegan.com/2011/01/19/spaghetti-spinach-mushrooms-with-creamy-garlic-sauce/

Added By: http://mouthwateringvegan.com