Pasta con Setas y Espinacas

Pasta con Setas y Espinacas is a delightful vegan Spanish dish that combines the earthy flavors of mushrooms with the vibrant freshness of spinach, all enveloped in al dente pasta. This comforting meal is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 3 cloves
• Mushrooms (sliced, such as cremini or button) - 200 grams
• Fresh spinach - 150 grams
• Vegetable broth - 250 ml
• Nutritional yeast - 2 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and tender.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with red pepper flakes, salt, and black pepper.
5. Pour in the vegetable broth and bring to a simmer. Allow it to cook for 3-4 minutes to reduce slightly.
6. Add the cooked pasta to the skillet along with the reserved pasta water and nutritional yeast. Toss everything together to combine and heat through, adjusting seasoning as necessary.
7. Remove from heat, garnish with fresh parsley, and serve immediately.

Nutrition

• Calories: 410
• Protein: 12 g
• Carbs: 67 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants from spinach and mushrooms, supporting overall immunity.

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