Did you know eating whole wheat grains boosts your metabolism? Make the switch to whole wheat pasta for a happier tummy, and substitute your go-to marinara sauce for homegrown oyster mushroom sauce — you won’t be disappointed. Buon appetito!
Prep: 10 minutes
Cook time: 20 minutes
Makes: 4 cups
Serves 2-3 people
Ingredients:
– pasta
– tbsp olive oil
– 2 cups oyster mushrooms, roughly chopped
– 2 garlic cloves, minced
– 1 tsp fresh rosemary
– 1 tsp fresh thyme
– 1 cup spinach
– ¼ cup nutritional yeast
Directions
- Cook whole wheat pasta according to package. Reserve 1 cup of pasta water and set aside. Drain pasta and toss with 1 tsp of olive oil. Set aside.
- In a skillet over medium heat, add olive oil. Once olive oil is hot, add mushrooms. Sauté for 2-3 minutes. Add garlic, rosemary, thyme, salt and pepper to taste. Sauté for 4-5 minutes.
- Add cooked whole wheat pasta, nutritional yeast, and 3/4 cup of the pasta water. Toss until well coated. Add spinach and stir until it wilts. Add more pasta water if it is dry. Serve while hot!
P.S. this dish is vegan, an easy weeknight dinner, and perfect for both cold and warm nights!
