Versatile Pasta with Mushrooms, Spinach & Tomatoes

🧂 Ingredients

• 15 oz mushrooms
• 10 oz cherry tomatoes
• 3 cups baby spinach
• 10 oz fettuccini

  dry weight
• 1 handful fresh basil
• 1 medium yellow onion
• 2 tbsp soy sauce
• 1 1/4 cup soaked cashew
• 2 cups vegetable broth

  (or pasta water)
• 6 garlic cloves
• 1 tsp cornstarch
• 1 pinch ground pepper
• 2 tbsp balsamic sauce
• 1/2 cup olive oil

Instructions

• 1 In a large boiling pan, cook pasta by the package instructions. Set aside when
  done with lid on
• 2 Meantime, peel the onion and 3 garlic cloves and chop them
• 3 Take a frying pan, add a few drops of olive oil and put chopped garlic and onion
  to sautee
• 4 Slice the mushrooms and add to the pan. Sautee for 10 minutes stirring
  occasionally
• 5 In a food processor blend the soaked cashews, 2 garlic cloves, one handful
  parsley, one handful basil, 1 tsp cornstarch and 1 cup of pasta water or
  vegetable broth
• 6 Add the fresh sauce to the pan with mushrooms, add another cup of pasta water
  and let simmer for about 1-2 minutes
• 7 Use a grill pan to heat 2 tablespoons of olive oil and sautee a few garlic
  cloves, the cherry tomatoes, sliced in halves. Add the baby spinach in about 2
  minutes
• 8 Add pasta to the sauce, pour over the grill composure and gently mix

Nutrition Info