Hello Plant-Powered Friends,
As the weather starts to cool down and the daylight hours are shorter (or even if it’s just been a long day), nothing hits the spot like some good ol’ comfort food. And guess what? You don’t have to miss out on those warm, cozy meals just because you’re plant-based!
Recipe of the Week: Creamy Mushroom and Spinach Pasta
Ingredients:
- 12 oz whole grain or gluten-free pasta
- Water for sauté
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 shallot, minced
- 8 oz mushrooms, sliced
- 5 oz. fresh spinach
- 1 cup lite coconut milk or cashew cream
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta according to the package instructions.
- While the pasta is cooking, heat a large pan over medium heat. Add the onion sauté 5 minutes or until translucent then add garlic, sauté until fragrant. Use splashes of water to keep from sticking.
- Add the mushrooms and cook until they release their juices and start to brown.
- Stir in the spinach and cook until wilted.
- Pour in the coconut milk or cashew cream and stir in the nutritional yeast. Simmer for a few minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Drain and rinse the pasta the toss it with the creamy mushroom sauce and heat through.
- Garnish with fresh parsley and serve hot.
Wellness Tip:
Did you know mushrooms are a great source of vitamin D, which is especially important as we head into the darker months? Plus, spinach is packed with iron and magnesium to keep you feeling strong and energized.
Tasty Tuesday Challenge:
This week, try swapping out one of your favorite comfort meals with a plant-based version. Whether it’s a hearty stew, a “cheezy” casserole or a decadent dessert, let’s get creative in the kitchen
and I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Instagram, and feel free to share your photos and feedback! 💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
