Garlic Mushrooms & Spinach with Wholemeal Pasta
3 cups uncooked wholemeal pasta
4 garlic cloves, sliced
4 handfuls of button mushrooms, sliced
1 cup vegetable stock
1 cup of soy milk
2 tbsp cornflour mixed with water
¼ cup nutritional yeast
4 large handfuls baby spinach leaves
Place 3 cups of uncooked wholemeal pasta in boiling water for 15 minutes and cook until al dente. Heat a frying pan over a high heat, add one tablespoon of stock and the chopped garlic cloves and saute for a minute. Add the sliced mushrooms and saute for a couple of minutes. Add the vegetable stock, the soy milk or nut milk, stir and bring to the boil. When boiling add the cornflour mixed with water and stir continuously until the sauce thickens. Turn off the heat and add a quarter of a cup of nutritional yeast. Add the drained, cooked pasta. and four large handfuls of baby spinach leaves. Stir well to combine all ingredients and serve.
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