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Vegan Spinach and Mushroom Pasta

Natasha Bull, Salt & Lavender
  • 20 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Baby spinach, packed

2 cloves

Garlic

7 oz

Mushrooms

1

Parsley, Fresh

1

Shallot, small

1/4 cup

Vegetable broth

1/2 tsp

Dijon mustard

1 tsp

Lemon juice

1

(8 ounce/227g) package chickapea pasta

1 dash

Italian seasoning

1

Nutritional yeast

1

Salt & pepper

1 tbsp

Olive oil

1/4 cup

Pine nuts

1 person Recommend This Recipe