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Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes

Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes

This delicious Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes is cozy, veggie-filled and so simple to make! With sun-dried tomatoes, parsley, and a buttery white wine sauce, there is lots to love about this spaghetti.
There’s no need to order takeout when you can make an amazing pasta dish at home with such little effort.

Sweet Potato, Chickpea and Spinach Curry

Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes

This delicious Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes is cozy, veggie-filled and so simple to make!
5 from 4 votes
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Pasta, Recipe, Vegan
Author: Janet
Servings: 4

Ingredients

  • 1/2 lb. spaghetti
  • 1 tbsp olive oil
  • 8 oz. mushrooms sliced
  • 2 tbsp vegan butter
  • 1 tbsp minced garlic
  • 1 tsp black pepper
  • 1/2 to 1 tsp kosher salt to taste
  • 1/2 cup white wine
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cups packed baby spinach
  • Juice of 1/2 lemon
  • 1 tbsp dried parsley

Instructions

  • Cook the spaghetti in salted water to al dente according to package.
  • Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.
  • Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun dried tomatoes and spinach.
  • Cook 1 to 2 min to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Janet’s Instagram and website for more tasty recipes!

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