Mushroom Spinach Pasta (Print Version)

# Ingredients:

01 - 14 oz (400g) of your favorite pasta
02 - 3 tbsp olive oil
03 - 1 diced onion
04 - 3 minced garlic cloves
05 - 14 oz (400g) sliced mushrooms
06 - 10.5 oz (300g) tender baby spinach
07 - 1/2 cup veggie stock
08 - 1-2 tbsp of soy sauce
09 - Salt and pepper as needed
10 - 2 tsp fresh lime juice
11 - Freshly chopped parsley
12 - 5 tbsp toasted pine nuts
13 - Dash of smoked paprika
14 - Optional: Vegan parmesan

# Instructions:

01 - Follow the pasta packet instructions and cook in salted boiling water.
02 - On a dry skillet, toast pine nuts until golden brown, then let them cool.
03 - Heat oil and cook onions and mushrooms for 3 minutes. Add garlic and stir briefly.
04 - Pour the veggie broth and soy sauce into the pan. Let it simmer for a minute or two, then mix in the spinach until it wilts.
05 - Toss the cooked pasta with veggies and sauce. Adjust seasoning, sprinkle pine nuts, and serve.

# Notes:

01 - You can swap veggie stock for plant cream.
02 - Ready to eat in just 15 minutes.
03 - Any type of pasta works great.

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