mushroom pasta

Mains // 4-6 servings

Splash oil

¼ - ½ tsp dried chili flakes

1 tsp ground paprika

400g mushrooms, sliced

2 cups vegetable broth

400 ml regular soy milk

375g spiral shaped pasta Try different shapes and/or ½ pulse pasta & ½ regular)

2 tbsp nutritional yeast

1 tbsp soy sauce

100g baby spinach leaves

Heat a splash of oil in a large pot over medium heat. Add chili flakes and ground paprika and cook for 30 seconds. Add a little water if needed.

Add mushrooms and mix well. Allow to cook for a couple of minutes.

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. Serve.