VEGAN, DAIRY-FREE, GLUTEN-FREE (OPTIONAL)
Servings: 4 bowls
Prep Time: 20 minutes
Cook Time: 20 minutes
3 cups of mixed mushrooms
1 & 1/2 cups of purple onion
2 tbsp of minced garlic
2 cups of spinach
2/3 cup of canned coconut milk
1/3 cup of water
1 tbsp of capers
2 tbsp of tomato paste
2 tsp of dried rosemary
Corn starch to thicken (~1/3 cup - 1/2 cup)
Olive oil, to prevent sticking
Coarsely chop 3 cups of mixed mushrooms and purple onion.
Cook 16 oz of pasta of your choice according to instructions.
Add 1-2 tbsps of olive oil to a large pot. Add in mushroom, onion, and minced garlic. Cook on medium for 5-7 minutes.
(Note: don’t drain the liquid for the mushrooms, this helps to flavor the whole dish)
Add spinach, coconut milk, water, capers, tomato paste, rosemary, and S+P to taste. Continue cooking for 3 minutes until well mixed and spinach is wilted.
Turn heat to low, add in corn starch little by little (1 tsp at a time) to achieve a sauce/gravy-like texture.
Add the sauce to noodles & top with pine nuts, microgreens, and fresh parsley.