Creamy Spinach and Mushroom Pasta



Ingredients:

Conchiglie or Gnocchi

3 tbsp butter

Garlic

Mushrooms

1/4 litre Dairy Free Milk (I used Oat milk)

2 tbsp flour

Generous Sprinkling of Nutritional Yeast

2 tsp Season-all

2 tsp Soy Sauce

1 Vegetable Stock Cube

Salt and Pepper

Handful of Spinach


Method

  • Put the pasta on to boil in a large pan according to instructions.
  • In a separate pan, melt the butter with the garlic then add the mushrooms and cook until soft.
  • Pour in the milk then add the flour, nooch and season-all and crumbled stock cube and whisk quickly so no lumps form.
  • Continue to whisk while the sauce thickens, adding soy sauce and salt and pepper to taste.
  • Add the spinach and allow it to soften.
  • Drain the pasta and add it to the sauce, mixing to it’s well coated.
  • Serve and enjoy!

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