Vegan Spinach and Mushroom Pasta

Ingredients:

• 1 (8 oz / 227 g) package Chickapea pasta (or any gluten-free pasta)
• ¼ cup pine nuts
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 7 oz (200 g) crimini mushrooms, sliced
• 2 cloves garlic, minced
• ½ teaspoon Dijon mustard
• Dash of Italian seasoning
• 1 teaspoon lemon juice
• ¼ cup vegetable broth
• 2 cups fresh spinach
• Salt and pepper, to taste
• Nutritional yeast (optional, for garnish)
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Directions:

1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3–5 minutes. Remove from the pan and set aside
3. In the same skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5–7 minutes
5. Stir in the minced garlic, Dijon mustard, Italian seasoning, lemon juice, and vegetable broth. Let the mixture simmer for 2 minutes
6. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste
7. Combine the cooked pasta with the mushroom and spinach mixture, tossing to coat evenly
8. Serve the pasta topped with toasted pine nuts and a sprinkle of nutritional yeast, if desired
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(Prep Time: 5 mins | Cooking Time: 15 mins | Total Time: 20 mins | Kcal: 350 kcal | Servings: 4)