Creamy Mushroom Pasta

Adapted from Vegan Bowls

---

Ingredients

• 8 oz pasta of choice

• 4 tbsp olive oil

• 16 oz cremini mushrooms, sliced

• 2 shallots, peeled and finely chopped

• 1 tsp thyme leaves

• 1/4 tsp fine sea salt

• 2 tbsp all-purpose flour

• 1/2 cup coconut milk

• 5 oz spinach

• 1/2 lemon juiced

---

Instructions

1. Start cooking the pasta according to instructions.

2. While the pasta is cooking, add the olive oil to a large deep skillet and bring to medium-high heat. Cook the sliced mushrooms until browned, about 12 minutes.

3. Add shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.

4. Add the flour to the mushrooms mix and cook for 2 to 3 minutes. Then add the coconut milk and reduce heat to a low simmer.

5. Add the spinach and lemon juice, mix and cover with the lid to wilt the spinach. Keep the sauce on very low heat.

6. Once the pasta is almost done drain saving one cup of pasta water and add it to the mushroom mix. Add a couple of tbsp of pasta water if necessary.

---