| Servings | Prep Time | Cook Time |
| 4Servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 4Servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 tablespoon olive oil
- 1 lb white mushrooms sliced
- 1 onion chopped
- 1 cup vegetable broth or beef-flavored vegetable broth
- 1 tablespoon tapioca starch or cornstarch
- 1 cup coconut cream or dairy-free unsweetened yogurt
- 2 cups fresh baby spinach
- 1/4 cup nutritional yeast
- salt and pepper to taste
- 1 package gluten-free noodles
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Cook noodles according to instructions on package. Drain.
- Heat olive oil to medium-high heat on a skillet.
- Sauté onions until they are fragrant and translucent. Add sliced mushrooms to the skillet and sauté until brown.
- Stir in tapioca starch to the mushrooms until dissolved. Add vegetable broth. Stir well and scrape up any brown bits at the bottom of the skillet. Simmer for 5-10 minutes.
- Stir in coconut milk or dairy-free yogurt and simmer for another 2-3 minutes. Season with nutritional yeast, salt and pepper. Add spinach and cook until just wilted.
- Pour sauce on noodles and serve hot.
