Quick Veggie Pasta
This quick veggie pasta blends fresh mushrooms, spinach, and grape tomatoes with linguine, offering a simple, flavorful vegetarian dish perfect for using leftover vegetables.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for sautéing vegetables
- 1 colander for draining pasta
Ingredients
- 1/2 lb linguine
- 4 oz mushrooms sliced
- 1 cup grape tomatoes halved
- 1 Tbsp cooking oil
- 4 oz fresh spinach
- 1 Tbsp butter or vegan butter
- 1/4 tsp garlic powder
- 2 Tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Bring a large pot of water to a boil, add linguine, and cook until tender, about 7 minutes. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, slice mushrooms and halve grape tomatoes.
- Heat cooking oil in a large skillet over medium heat. Add mushrooms and a pinch of salt. Sauté until moisture evaporates and no pooling occurs, about 5-7 minutes.
- Add tomatoes to the skillet and cook for 2 minutes until warmed through.
- Add spinach and cook just until wilted.
- Add drained pasta and butter to the skillet. Toss to coat with melted butter, then turn off heat.
- Season with garlic powder, nutritional yeast, salt, and pepper. Toss to mix well. If dry, add reserved pasta water a splash at a time.
- Serve immediately and enjoy.
Notes
- Use vegan butter to make this dish vegan-friendly.
- Add any leftover vegetables for more variety.
- Reserve pasta water to adjust sauce consistency.
- Store leftovers refrigerated and consume within 3 days.