White Wine Vegan Cream Sauce over Spinach and Mushroom Pasta


After watching Food, Inc. my husband decided to eat a lot less meat, really only a few times a month, if at all! So, I was lucky enough to resurrect my old vegan recipes that I haven't touched in a little over a year and pull this out like WHAM! This recipe was easier than I remembered, basically you just boil some water cut up a few veggies while you stir your broth and your done! An easy meal for 4!


1 Tbsp olive oil
¼ Yellow onion, diced
2 cloves garlic, minced
½ cup white wine or veggie stock
3/4 cup water
1 Tbsp margarine
1 Tbsp flour
½ tsp salt
½ tsp pepper
2 cups raw spinach
3 large mushrooms
1 8 oz. Quinoa Pasta Pack


In a medium sauce pan add the olive oil, onion, and garlic over low heat. Cook the onions until they are soft, about 5 - 10 minutes depending on how small you minced your onions.

While your onions and garlic are cooking start boiling the water for your pasta.

Once the onions are soft add the white wine and water to the pan and bring to a low simmer.

Continue simmering for about 10 minutes.

While the sauce is simmering, place your pasta in the boiling water and cook until done, about 8 minutes.

Chop spinach and mushrooms and place in colander. Next, pour the cooked pasta/water in the colander over spinach and mushrooms then set aside.

Next, add the margarine and flour to your sauce pan, stirring until completely combined and the sauce begins to thicken. If the sauce becomes too thick, add more water until you reach the desired consistency, then season with salt and pepper if desired.

In a large mixing bowl, combine the spinach, mushrooms, pasta and white-wine sauce, then toss until the pasta is completely coated.

Serve warm and enjoy!


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