Simple Veggie Pasta

Fast, easy and satisfying. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make.

Serves 2-3 (depending on how hungry you are)

• - 225g linguine

• - 110g mushrooms

• - 150g grape tomatoes

• - 1 Tbsp cooking oil

• - 110g fresh spinach

• - 15g butter

• - 1/4 tsp garlic powder

• - 2 Tbsp nutritional yeast

• - 1/4 tsp salt

• - 1/4 tsp freshly cracked black pepper

  A list of other veggies that work well in this dish.

  kale, peas, corn, avocado (will give the pasta a nice creamy effect), edamame, broccoli, carrots, courgette, green beans, onion (red, yellow, green)

How to

Cook pasta to instruction on the packet. Make sure to reserve half a cup of the pasta water before draining the pasta.

Prepare the mushrooms by slicing them, and cut the tomatoes in half.

Next, heat the cooking oil in a large frying pan over medium heat. Add the sliced mushrooms , along with a pinch of salt, and sauté until the moisture has been released, and there is no more water pooling in the pan.

Once the mushrooms are cooked, add the halved tomatoes and sauté for another two minutes, or until they are heated through. Add the fresh spinach and sauté just until it has wilted.

Now, add the cooked and drained pasta to the skillet, along with the butter. Toss everything together until the pasta is fully coated in melted butter, then turn off the heat.

Season the pasta with garlic powder, nutritional yeast, salt, and pepper, and toss again to coat everything evenly. Give it a taste, and adjust the seasoning to your preference. If the pasta becomes too dry while you're tossing it with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy your delicious meal!