Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

• 2 OZ / 60 G baby spinach
• 2 tsp fine sea salt, divided
• 72 OZ / 2L water
• 8.75 OZ / 250 G egg-free fettuccine pasta
• 3 OZ / 90 G yellow onion
• 3 EA garlic cloves
• 2 tsp extra-virgin olive oil
• 10 OZ / 300 ML unsweetened plant-based milk of choice
• 2 OZ / 60 G tahini
• 0.75 OZ / 20 G nutritional yeast
• 1 tbsp all-purpose flour
• 1 tbsp white miso
• 2 tsp fresh lemon juice
• 0.25 tsp black pepper
• 8 OZ / 225 G brown mushrooms
• 2 tbsp vegan Parmesan cheese

 

Instruction:

1. Add the spinach to a large serving bowl.
2. Fill a large pot with water and add 1 tsp salt. Bring to a boil.
3. Add the pasta and cook for 10 minutes or until the pasta is tender.
4. Drain the pasta and transfer to the serving bowl with spinach. Cover to keep warm.
5. Dice the onion and mince the garlic cloves.
6. Add the oil to a sauté pan on medium heat. Cook the onion and garlic for 4 minutes until softened but not browned. Stir frequently to prevent the garlic from burning.
7. Add milk, tahini, nutritional yeast, flour, miso, lemon juice, pepper and 1 teaspoon salt to the pan. Cook for 5 minutes, stirring frequently to prevent burning.
8. Transfer sauce to a blender and mix until smooth. Return the sauce to the pan.
9. Slice the mushrooms and add to sauce. Cook for 4 minutes.
10. Scrape sauce into the serving bowl with pasta and spinach. Toss with tongs to combine. Serve with vegan Parmesan.