A naturally vegan creamy pasta? It just might surprise you.
Who said you can't make a creamy hearty pasta without dairy or meat? This pasta dish objects! I used to think pasta without cheese was a sin (and I admittedly still can't live without parmesan), but I have found that the better I feel without dairy, the less I crave it. An easy way to reduce animal product consumption is to cook those same recipes that look and sound delicious and swap out the dairy portion by either not including it or using a vegan alternative. Like with this pasta, I resisted the urge to add my usual cheese, and instead I let these vibrant mushrooms be the main character of this dish.
Not only are mushrooms a great non-animal source of vitamin D, they act as a prebiotic fueling good gut bacteria, support the immune system, prevents damage to cells, and helps lower cholesterol. Mushrooms are one of the best veggies to add to your weekly menu and this easy one pot pasta dish is a great place to start.
Ingredients
1 shallot
3 cloves of garlic
1 container of white mushrooms (8oz)
1 container of shitake mushrooms (8oz)
1 cup packed of raw spinach
1 cup white wine
2 tbsp olive oil
2 1/2 cups of water (or vegetable stock)
2 tsp fresh rosemary
2 tsp fresh thyme
1 tsp salt, to taste
1 tsp pepper, to taste
Preparation
1. Add olive oil, chopped garlic and shallots to Dutch oven over medium heat, cooking until translucent, roughly 3 minutes.
2. Add mushrooms and white wine, cooking until the alcohol has burned off, roughly 5 minutes.
3. Then add the pasta, ensuring that it is fully covered by the water or broth. If the pasta isn't fully covered add additional water or broth until covered.
4. Add 1 tsp of rosemary, 1 tsp of thyme, and a pinch of salt to season.
5. Cook uncovered stirring frequently until almost all the liquid is absorbed, about 20 minutes.
6. Add butter and remaining rosemary and thyme. Then add spinach, stirring until spinach is wilted.
7. Finish with salt and pepper to taste.