squirrel's vegan recipes

Feel free to use any pasta shapes you like, I tend to use mutilcolored ones just to make it more interesting looking. The quantity of spinach this calls for seems obscene but trust me, it shrinks to almost nothing so you'll be sad if you cut it down!

Serves 4

8 oz. pasta (uncooked)
1/4 cups olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
2 cups mushrooms
8 oz. spinach
2 tbsp pinenuts
1/4 cup white wine
salt and pepper to taste

Cook pasta in a pot of boiling water, until al dente and drain. While pasta is cooking, heat oil in a large skillet and sautee onions and garlic for one minute. Add the mushrooms and cook for 2 minutes, stirring occasionally. Add the spinach, cover and cook for 4-5 minutes or until wilted stirring occasionally. Stir in pinenuts and wine, cook for one additional minute and mix well. In a large bowl combine drained pasta with mushroom/spinach combination. Toss well.