Pasta with Creamy Sun Dried Tomato and Mushroom Sauce

• Vegan
• Gluten free

• Produce

  • 3 Garlic cloves
  • 1/3 tsp Garlic powder
  • 2 cups Mushrooms
  • 1 Onion, medium
  • 3 cups Spinach, leaves
  • 1/2 cup Tomatoes, sun-dried (or oven-dried

• Refrigerated

  • 1 1/2 cups Almond milk

• Pasta & Grains

  • 1 package Gluten-free spaghetti

• Baking & Spices

  • 2 tbsp Gluten-free flour blend
  • 1/2 tsp Pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on theprettybee.com

Description

Ingredients

• one package gluten free spaghetti, cooked according to package directions
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon olive oil
• ½ cup white wine
• 2 Tablespoons gluten free flour blend
• ½ cup sun-dried (or oven-dried) tomatoes
• 2 cups sliced mushrooms
• 1½ cups almond milk
• 3 cups spinach leaves, torn, plus more for garnish
• 1 teaspoon sea salt
• ⅓ teaspoon garlic powder
• ½ teaspoon pepper

Directions

• In a large pan, cook the onion and garlic in the olive oil over medium heat.
• Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir.
• Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.
• Add the oven-dried tomatoes and the almond milk. Stir constantly until the sauce begins to thicken.
• Add the spices and the spinach leaves, and mix together until the spinach wilts.
• Serve over hot pasta and top with sliced fresh spinach.
• Add more salt and pepper if desired.