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Tossed Spinach, Mushrooms, Sundried Tomatoes W/Garlic Butter Wine Sauce From AWE-Health Styles

1 PackageSpaghetti
To tasteOlive Oil
8 ozMushrooms
2 TbspVegan Butter
2 Clove or to tasteMinced Garlic
1/2 CupWhite Wine
To TasteLemon Zest
To TasteLemmon Juice
1/2 Cup Sundried Tomatoes
1/2 TspPepper
2 CupsSpinach
1 TbspParsley
1/2 tspKosher Salt

Hi, Angels Working on Earth Family!

This Soul Sunday, I veganized my tossed pasta dish.! The butter spoiled the plan. But that’s ok! There is nothing wrong with a little butter for flavor. I found a wonderful recipe on Instagram. I added butter and that was the difference.

The pasta was prepared correctly, al dente. I must admit that I am not a wine connoisseur. I tried my best to fine a good wine. The wine added another dimension the sauce. The sauce had a lovely light flavor. What stood out to me was the wine, lemon, butter and olive oil! Parmesan was served as a garnish and added the right amount of cheesiness. The mushrooms, spinach and sundried tomatoes gave the dish the right textures, and flavors. I most certainly didn’t feel guilty eating this meal because I knew I was eating clean and healthy ingredients.

The preparation was quick, about 30 minutes. Would I make this again? Yes. I would rate the dish a 3.0 out of 4.

Click on the link to view my Soul Sunday experience at AWE-TV on my main YouTube channel.


Cook the spaghetti in salted water to al dente according to package.

Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.

Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun-dried tomatoes and spinach.

Cook 1 to 2 the minutes to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.


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