Creamy Spinach & Mushroom Farfalle Delight This comforting pasta dish combines creamy flavors with the earthiness of mushrooms and the freshness of spinach, making it a perfect vegetarian option for any meal. Ingredients 1/2 lb. farfalle pasta 2 tsp olive oil 1/2 medium yellow onion finely chopped 16 oz. sliced portobello mushrooms 1 tsp kosher salt 1/2 tsp black pepper 3/4 tsp garlic powder 2 tbsp vegan butter 2 tbsp flour 2 cups plain unsweetened oat or almond milk 1 cup dairy free mozzarella shreds 1 cup dairy free cheddar shreds 2 large handfuls baby spinach 1 1/2 cups @goodsidefoods rehydrated meatless crumbles 1-2 tbsp finely chopped fresh parsley to taste 2 tbsp toasted seasoned panko breadcrumbs optional Instructions Cook farfalle according to package directions for al dente, adding 2 tbsp kosher salt to the pasta cooking water. Drain. Meanwhile, preheat a large pan on medium heat. Add olive oil, onions, mushrooms, salt, pepper, and garlic powder. Stir and cook for 10-12 minutes on medium to medium-high heat, stirring periodically until the water from the mushrooms evaporates and they start to brown. Add the vegan butter and stir to melt it, then add the flour and stir. Drizzle in the milk while stirring to combine. Bring to a low simmer and cook for 3 to 5 minutes, avoiding boiling the milk. Slowly add the cheese shreds, stirring frequently until the cheese melts. Stir in the spinach and meatless crumbles until the spinach starts to wilt. Finally, add the cooked farfalle and parsley, stirring everything together. Serve topped with optional toasted breadcrumbs.
