Grain-Free Mushroom, Spinach and Leek Pasta

This fantastically tasty grain-free pasta recipe incorporates the natural and deep flavor of mushrooms, the freshness of the spinach, and the tenderness of leeks. Veggies are cooked until they are soft and then lightly coated in a sauce that gives it a flavorful taste. The grain-free pasta meal is very healthy and does not contain gluten which makes it fulfilling to chew without loss of taste. Packed with nutrients and taste, this dish is ideal for the lovers of healthy grains free meals which are very much considered vegan.

Prep

Cook

Total

Serves

5 min

5 min

20 min

2 servings

Ingredients

¼ cup pine nuts, lightly toasted

1 tablespoon nutritional yeast

½ teaspoon garlic powder

¼ teaspoon salt

Freshly ground black pepper

2 tablespoons ghee

1 large leek, sliced

8 ounces shiitake mushrooms, sliced

Large handful spinach

9 ounces Cappello’s grain-free fettuccine

Directions

1. Place the pine nuts, nutritional yeast, garlic powder, salt and pepper in a pile on a cutting board and chop until the mixture reaches a fine texture. Transfer to a small bowl.

2. Bring a large pot of heavily salted water to a boil.

3. Meanwhile, heat the ghee in a medium skillet over medium heat. Add the leeks and cook until soft, about 3 minutes. Add the mushrooms and cook, stirring often, until they are tender, about 3 minutes. Add the spinach and cook, stirring, until wilted. Turn the heat to low while you cook the pasta.

4. Cook the pasta according to the package instructions and then use tongs to transfer it from the pasta water to the skillet with the veggies, allowing a good amount of the pasta water to run into the pan in the process. Use the tongs to toss the pasta with the veggies.

5. Transfer the pasta to serving bowls and top with the pine nut crumble.