A quick and easy pasta dish makes its debut pretty much once every
week on my ‘veggie table’. This dish is so easy to prepare with just a
handful of ingredients and before you know it you’ve got a comforting
bowl of pasta in front of you, smothered in a creamy bowl of goodness.
Preparation: 10 mins Cooking: 30 mins Serves 2-3
Ingredients
- 250g tagliatelle nests
- A glug of olive oil
- 1 large onion finely chopped.
- 1-2 dry red chilies – roughly torn into pieces
- 1 tbsp (15ml) freshly chopped garlic
- 250g white button mushrooms wiped clean with a cloth and sliced
- Salt to season
- 200g fresh spinach leaves washed and sliced
- 1 can coconut cream (full cream)
- 1 tbsp nutritional yeast
- Few grinds of fresh black pepper
- Freshly chopped garlic in olive oil to serve (optional)
- Freshly chopped jalapeños in olive oil to serve (optional)
This is how 🙂
- Boil pasta as per instructions on the pack – when done, keep aside.
- Heat oil in a big pan
- Toss in the onions and cook until soft and translucent
- Add the dry chilies and garlic sauté for a few seconds, then add the mushrooms and season with salt. Give this a good mix and cook until the mushrooms are thoroughly cooked – 10 – 15 minutes.
- Throw in the spinach – cook for a few minutes.
- Pour in the coconut cream
- Spoon in the nutritional yeast and allow to simmer for a few minutes.
- To serve: option 1 – you can add the cooked pasta to the sauce or Option 2 – place the pasta into a bowl, then spoon on sauce Buon appetito!