Mushroom Pasta Spinach (Print Version)

# Ingredients:

01 - 400g (14 oz) of any pasta you like
02 - 3 tbsp olive oil
03 - 1 chopped onion
04 - 3 minced garlic cloves
05 - 400g (14 oz) mushrooms, cut into slices
06 - 300g (10.5 oz) baby spinach
07 - Half a cup of veggie stock
08 - 1-2 tbsp soy sauce
09 - Season with salt and pepper as you like
10 - 2 tsp fresh lime juice
11 - Parsley, chopped
12 - 5 tbsp pine nuts
13 - A dash of smoked paprika
14 - Optional: vegan parmesan

# Instructions:

01 - Follow the instructions on the pasta packet to cook in salted water
02 - Dry-toast the pine nuts in a pan until they’re lightly browned, then remove
03 - In olive oil, sauté the onions and mushrooms for a few minutes. Stir in the garlic and cook briefly
04 - Pour in broth and soy sauce, letting it simmer for a minute or two. Add spinach until it wilts
05 - Combine the cooked pasta with the veggie mix. Season well and sprinkle toasted pine nuts on top

# Notes:

01 - You can swap veggie cream in for the broth
02 - Takes only 15 minutes start to finish
03 - Great with any shape of pasta

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