Vegan Mushroom Pasta

Ingredients:

• 3 tablespoons extra virgin olive oil, divided
• 1–2 garlic cloves, grated finely
• 2 tablespoons pine nuts
• 300 g (10.5 oz) chestnut mushrooms, cleaned and sliced
• Salt and black pepper, to taste
• ½ teaspoon dried thyme
• 100 g (3 oz) fresh spinach
• 200 g (7 oz) spaghetti (gluten-free if needed)
• 1 heaped tablespoon nutritional yeast
• Splash of vegan white wine (optional)
• Good pinch of chili flakes (e.g., Korean chili flakes)
• 1 heaped tablespoon capers, chopped

Directions:

1. In a small bowl, combine 2 tablespoons of olive oil with grated garlic. Set aside to infuse
2. Heat a large frying pan over low heat. Add pine nuts and toast until lightly browned and fragrant, stirring frequently. Remove from pan and set aside
3. In the same pan, add 1 tablespoon of olive oil and sliced mushrooms. Cook until mushrooms caramelize, stirring occasionally. Season with salt, pepper, and dried thyme towards the end. Allow any released water to evaporate
4. Remove mushrooms from the pan. Add fresh spinach and a splash of water to the pan. Cook until wilted, then remove and chop roughly. Clean the pan for the next step
5. Cook spaghetti just short of al dente, reserving 2 tablespoons of cooking water before draining
6. Heat the cleaned pan over low heat. Add the garlic-infused oil and gently cook the garlic for about 2 minutes, stirring continuously. Avoid browning the garlic
7. Add nutritional yeast, a pinch of salt, and a splash of white wine or reserved pasta water to the pan. Cook for another minute
8. Add drained pasta to the pan, tossing to coat in the garlic oil mixture. Season with salt and sprinkle with chili flakes
9. Stir in cooked mushrooms and chopped spinach to reheat
10. Divide pasta between plates. Garnish with toasted pine nuts and chopped capers

(Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: 400 kcal | Servings: 2–3)