Vegan Pasta with Spinach, Mushrooms, and Garlic
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"This lovely pasta dish is very quick to cook and perfect for a midweek meal. It tastes great hot as well as cold as a pasta salad. To save time, you can use pre-washed spinach. Serve with vegan Parmesan if desired."
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Ingredients30 m servings 658 cals
Original recipe yields 2 servings
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat 1 tablespoon olive oil in a skillet over medium heat and cook mushrooms until lightly browned, 3 to 5 minutes. Stir in spinach and garlic. Cook until spinach is wilted, about 3 minutes. Add drained pasta and stir to combine. Mix in remaining 2 tablespoons olive oil and balsamic vinegar. Season with salt and pepper.
Per Serving: 658 calories; 23.9 g fat; 94.7 g carbohydrates; 23.5 g protein; 0 mg cholesterol; 228 mg sodium. Full nutrition