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Garlic Butter & Veggie Pasta
Savory, delicious, and can be completely personalized based on your specific tastes. This recipe satisfies those stubborn cravings for carbs while consuming essential nutrition in every bite. Eating your greens never tasted so good!
Prep Time: 00:05
Cook Time: 00:15
1/2 package brown rice spaghetti (we used trader joes brand, but any pasta, gf or non-gf will do)
2 tbsp vegan butter (can be subbed for evoo)
2 cloves garlic
1 1/2 cups cherry tomatoes, halved
1 1/2 mushrooms, washed, dried, and sliced
2 cups fresh spinach
2 tbsp capers
1 tsp salt
pepper, to taste
2 tsp italian seasoning
nutritional yeast, to taste
1Boil water and cook pasta according to package directions. Drain and set aside.
2In a medium non-stick pan over med/med-high heat, melt vegan butter.
3Add cherry tomatoes and garlic and cook until garlic is brown and the tomatoes are beginning to soften, about 5 min.
4Add mushrooms and sauté until soft, about 2 min.
5Turn off the heat and add spinach, capers, salt, pepper, and Italian seasonings.
6Stir until everything is incorporated.
7Garnish with nutritional yeast, to taste. Enjoy!
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