ANGEL HAIR LOADED WITH GARLIC OIL, MUSHROOMS AND WILTED SPINACH
This recipe is for you garlic lovers out there. It has a ton of garlic which is so nutritious, has immune boosting properties, can help aid in lowering blood pressure, improve cholesterol levels and contains antioxidants. Just make sure you share this dish with your loved ones…haha garlic breath is definitely happening after eating this! Mushrooms and Spinach are also nutrient rich and are an added bonus to this simple but tasty recipe.
First, put your pasta on to boil and then get the rest of the ingredients ready. I used Angel Hair pasta as my kids love it but fettuccine, linguine or spaghetti would work just as well. Now on to the garlic…I used 10 large cloves for this recipe but you could use less if you didn’t want the garlic to be as strong. Cooking it in the oil does mellow it out so I would encourage you to try it with the 10 cloves to start. I used my garlic press but you could always mince it very finely. In a large saute pan add olive oil and the garlic and cook over low to medium heat until the garlic is a lovely golden colour…do not let it burn as the dish would be ruined and you would need to start all over again. I add a teeny sprinkle of cayenne pepper to the oil as well for a little subtle heat. To this add the fresh mushrooms and saute for a few minutes. The pasta should be ready to drain now but make sure to reserve 1/4 cup of the pasta cooking water. Add the pasta water to the pan with the mushrooms along with 1 tablespoon of liquid aminos, salt and pepper to taste and stir everything to combine. Add the fresh spinach and cook until just wilted.
Time to add in the pasta. Give everything a good toss and it is ready to serve. Quick and simple and so very delicious. I serve this dish with vegan Parmesan cheese on top. If you are not a nut lover you do not need to top the pasta with this at all. It is just as delicious without!
Angel Hair Loaded with Garlic, Mushrooms & Wilted Spinach
Ingredients
- 1 lb Angel Hair Pasta
- 1/4 Cup Olive Oil
- 10 Cloves Garlic minced
- 8 oz Cremini Mushrooms sliced
- 1/4 Cup Pasta Cooking Liquid
- 2 Cups Fresh Spinach Leaves
- 1 tbsp Liquid Aminos
- Sprinkle Cayenne Pepper
- Salt & Pepper to taste
Vegan Parmesan Cheese
- 1 Cup Cashews raw
- 3 tbsp Nutritional Yeast
- 3/4 tsp Salt
- 1/2 tsp Garlic Powder
Instructions
- Put Pasta into boiling water and cook until al dente. Reserve 1/4 cup of the liquid before draining
- Add the oil to a saute pan and cook over low to medium heat
- Add the minced garlic to the oil and cook until golden. Careful not to burn it!
- Sprinkle some cayenne pepper into the oil
- To this add the sliced mushrooms and saute for a few minutes
- Add the reserved pasta water, the liquid aminos and the salt & pepper to the pan with the garlic and mushrooms and stir to combine
- Add the spinach to the pan and cook until just wilted. Remove from the heat
- Add the cooked pasta and toss to combine
- Serve immediately. Top with Vegan Parmesan Cheese if desired
Vegan Parmesan
- put all ingredients in a food processor and pulse until a fine powdery consistency.
Notes
