1 pkg of crimini mushrooms
2 TBSP of Plant based butter or your choice of oil/fat for cooking olive oil works great too
1 medium sized red onion
2 cloves garlic
2 cups spinach
1/2 tsp pink salt or to taste
1/2 tsp black pepper or to taste
1/4 cup of balsamic vinegar
1/4 cup flour
3/4 cup oat milk or your favourite plant milk
1 pkg of your favourite pasta. We love this on rigatoni or fettucine
1/3 cup Vegan Parmesean ( or whatever cheese you like)
handful of fresh parsley for garnish
Start your water for pasta . Salt like the sea!
Add butter to saute pan with onions and garlic
Cook on medium high heat until tender
slice mushrooms and add to pan.
By this time your pasta water should be boiling add your pasta and cook as per directions.
once mushrooms are browned de glaze pan with the balsamic scraping all the good bits off the bottom.
in a separate bowl combine flour with oat milk. Whisk well to remove lumps
Bring balsamic to a boil in your pan with the mushrooms.
Once boiling add flour mixture to pan .
Add Spinach to pan
Turn heat off once it thickens .
Add parmasean and stir well to combine.
Take 1/2-1 cup of pasta water from your pot before draining the pasta and add it to the sauce . Start with 1/2 cup and see how it looks. If needed add more
Drain pasta . Transfer to serving bowls . Top with sauce and garnish with more cheese and fresh parsley.
We like to serve this with a simple fresh mixed green salad .
If you don't like or feel like pasta try this on mashed cauliflower , mashed potatoes , rice. or with fresh bread.