400 gms mushrooms, thinly sliced (we used cremini and oyster)
400 gms fussili or other pasta (gf if desired)
30 gms sun-dried tomato, from a jar, coarsely chopped
2 tbsp nutritional yeast
1 tbsp sodium-reduced soy sauce
1 tsp ground paprika
1 tbsp black pepper and salt
100 gms spinach
1 nos 0ptional garnish: lemon wedges fresh basil, thinly sliced red chili flakes
Directions
In a large pot on high heat, cook the onions, garlic, and chili in oil for 3 minutes, adding a splash of water as needed to deglaze the pan.
Add remaining ingredients, except for the spinach, bring to a boil then reduce to a simmer with the lid partially covering. Stir occasionally to prevent burning.
When pasta is al dente, about 12-15 minutes, remove from the heat and add in the spinach. Stir to combine.
Squeeze on some fresh lemon juice, sprinkle on thinly sliced basil leaves or some red chilli flakes if desired, and enjoy!
