- 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.