Tossed Spinach, Mushrooms, Sundried Tomatoes W/Garlic Butter Wine Sauce From AWE-Health Styles
| 1 Package | Spaghetti |
| To taste | Olive Oil |
| 8 oz | Mushrooms |
| 2 Tbsp | Vegan Butter |
| 2 Clove or to taste | Minced Garlic |
| 1/2 Cup | White Wine |
| To Taste | Lemon Zest |
| To Taste | Lemmon Juice |
| 1/2 Cup | Sundried Tomatoes |
| 1/2 Tsp | Pepper |
| 2 Cups | Spinach |
| 1 Tbsp | Parsley |
| 1/2 tsp | Kosher 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 bit of 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 find a good wine. The wine added another dimension to 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 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.
Directions
- Cook the spaghetti in salted water to al dente according to the package.
- Meanwhile, add the oil, mushrooms, and vegan butter to a large pan, cook over medium heat for 7 min and stir occasionally. Add garlic, salt, and pepper, and cook for 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 for 1 to 2 minutes to let the spinach wilt. Add cooked spaghetti, lemon juice, and parsley.
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