Coconut Mushroom Pasta
1 large spanish onion, roughly chopped
8 sundries tomatoes (dried tomatoes not the ones in oil)
3 Portabella Mushrooms
4 garlic cloves
1 cube vegetable bouillon
1/2 cup water
1/4 cup white cooking wine
3 small cans coconut milk
2 cups spinach, washed and chopped
Pasta of your choice (I prefer spaghetti or angel hair pasta)
salt and pepper
In a large cook mushroom, onions and garlic until they are soft. Crumble boullion cube and add to pot. Mix in wine and sundried tomatoes and cook for 5 minutes. Add coconut milk and water and brin sauce to a boil. Remove sauce from heat and let cool for a few minutes. Blend the sauce with a hand blender. Add salt and pepper to taste and continue to heat sauce on low. Meanwhile in a large pot cook pasta as per the instructions on the box. Once the pasta has finished cooking add to sauce along with the spinach.
Serve with vegan parmesan cheese.