Marinara Out, Mushrooms In!

Did you know eating whole wheat grains boosts your metabolism? Make the switch to whole wheat pasta for a happier tummy, and substitute your go-to marinara sauce for homegrown oyster mushroom sauce — you won’t be disappointed. Buon appetito! 

Prep: 10 minutes
Cook time: 20 minutes

Makes: 4 cups
Serves 2-3 people

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Ingredients:

– pasta

– tbsp olive oil

– 2 cups oyster mushrooms, roughly chopped

– 2 garlic cloves, minced

– 1 tsp fresh rosemary

– 1 tsp fresh thyme

– 1 cup spinach

– ¼ cup nutritional yeast

 

 

Directions

  1. Cook whole wheat pasta according to package. Reserve 1 cup of pasta water and set aside. Drain pasta and toss with 1 tsp of olive oil. Set aside.
  2. In a skillet over medium heat, add olive oil. Once olive oil is hot, add mushrooms. Sauté for 2-3 minutes. Add garlic, rosemary, thyme, salt and pepper to taste. Sauté for 4-5 minutes.
  3. Add cooked whole wheat pasta, nutritional yeast, and 3/4 cup of the pasta water. Toss until well coated. Add spinach and stir until it wilts. Add more pasta water if it is dry. Serve while hot!

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P.S. this dish is vegan, an easy weeknight dinner, and perfect for both cold and warm nights!

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