1/2 pound mushrooms of your choice
3 to 4 garlic cloves, chopped
1 small bag fresh spinach
1/2 package miso soup mix
1 cup water
cooked pasta or ravioli of your choice (keep hot)
I like to use this sauce with ravioli and there are 4 recipes on this site (do “ravioli” search).
Stir fry the mushrooms and garlic in a small amount of oil. Remove from pan and set aside.
Add water to the same pan, and stir in the miso. Cook until boiling. Instead of miso, you can use veggie broth or your own spices. Stir in the mushrooms and garlic. Add the spinach and stir until beginning to wilt.
Plate the pasta/ravioli, and spoon on the spinach/mushroom sauce. I like most of the spinach off to the side and the juices directly on the pasta.
We enjoyed this with a lettuce salad and garlic toast.