Creamy Musroom and Spinach Pasta
A healthy dinner ready in under 30 minutes!
Ingredients
- 4 cups mushrooms sliced
- 1 pkg gluten free spaghetti
- 1 can full fat coconut milk
- 3 cups spinach
- 2 cloves garlic minced
- 1/4 tsp cayenne
- sea salt to taste
Instructions
- Cook spaghetti as per package instructions. Set aside. For sauce, add mushrooms, coconut milk, garlic, sea salt and cayenne in a saute pan . Cook on medium heat covered until mushrooms are soft, about 10 to 15 minutes. Turn heat to very low, uncover, and add spinach and spaghetti. Mix until the spinach had wilted and remove from heat. Ready to serve.
Recipe Notes
This recipe should keep in the fridge for at least 4-5 days. Enjoy!