Mushroom, baby spinach, olive and tomato with spaghetti (quick and easy)

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Recipe submitted by ikwixxi, 06/15/09

Mushroom, baby spinach, olive and tomato with spaghetti (quick and easy)

Ingredients (use vegan versions):

1 small handful of wholemeal spaghetti
1 cup of chopped mushrooms (I used Swiss mushrooms)
3 or 4 handfuls of baby spinach
2 - 3 tablespoons of chopped black olives
1.5 - 2 cups of your favourite, basic, premade tomato pasta sauce with herbs of your choice
Some olive oil
Salt and pepper
Savoury yeast flakes (a.k.a. nutritional yeast) for parmesan cheese replacement

Directions:

*Ingredient quantities are approximate, according to taste.

Cook wholemeal spaghetti in lightly salted water. Spaghetti should be cooked until "al dante".

Meanwhile, add mushrooms, spinach and olives into a saucepan with a small amount of olive oil. Cook until baby spinach leaves have wilted and the ingredients are heated through. Mix in the tomato pasta sauce and cook until simmering, but baby spinach should still retain its colour.

Strain pasta, and put back into saucepan, along with the sauce mix. Cook for a little while longer.

Serve with salt and pepper to taste, and sprinkle some savoury yeast on top.

Source of recipe: Bought some Swiss mushrooms on special and had some leftover baby spinach, so I got a little creative.

Makes: 2 - 3 servings, Preparation time: 5 minutes, Cooking time: Approximately 20