Coconut Cravings

Lemon Spinach Pasta

Ingredients

Measurement

Scale

1 Tablespoon olive oil
1 medium onion
1 cup mushrooms, sliced
1 teaspoon minced garlic
9 ounces gluten-free spaghetti
2 Tablespoons vegan butter
1/4 teaspoon sea salt
dash pepper
1/4 teaspoon red pepper flakes
1 Tablespoon lemon zest
1 Tablespoon lemon juice, fresh (optional)
4 cups spinach
1 Tablespoon nutritional yeast, optional

Instructions

  • PREPARATION. Heat water for pasta in a large stock pot. While water is heating, chop onion and slice mushrooms.

  • COOK GLUTEN-FREE SPAGHETTI. When water is boiling, salt your water with a sprinkle of salt. Add gluten-free spaghetti and cook for 10 minutes, stirring occasionally to keep noodles from sticking together.

  • SAUTE ONION, MUSHROOM, & GARLIC. While the spaghetti is boiling, add 1 T. olive oil to a warm sauté pan. Add chopped onion and sliced mushrooms. Sauté on medium heat for 7-10 minutes, or till onion is translucent and mushrooms are softened. Add dried minced garlic and let sauté for one more minute.

  • ADD COOKED SPAGHETTI. When spaghetti is done, drain well. Add cooked spaghetti to the sautéed onion and mushrooms. Turn the heat down to low.

  • ADD BUTTER & MORE. Add the vegan butter, sea salt, dash pepper, red pepper flakes, lemon zest, and fresh lemon juice (optional depending on how much lemon flavor you prefer). Stir till vegan butter is melted and ingredients are mixed.

  • ADD SPINACH. Add spinach, stir, continuing sautéing on low for another minute or till spinach begins to wilt.

  • ADD NUTRITIONAL YEAST. Remove from heat and add nutritional yeast.

  • ENJOY. Feel free to sprinkle with extra sea salt and pepper, and enjoy. This meal is good for up to 3 days in the fridge. Try reheating the noodles with a drizzle of olive oil to soften them.