One-Pot Pasta with Spinach and Mushrooms

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 2 cloves garlic
• 200 g mushrooms
• 150 g cherry tomatoes
• 250 g whole wheat pasta
• 1 liter vegetable broth
• 1 tbsp tomato paste
• 3 tbsp nutritional yeast
• e.g. salt and pepper
• 2 tbsp, heaped sunflower seeds
• possibly basil
• 200 g leaf spinach, frozen or fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple and vegan

Sauté the onions and garlic in a large pan or nonstick pot. Meanwhile, slice the mushrooms and sauté them. Halve the tomatoes and add them as well. Continue sautéing for about 1-2 minutes. Then add the pasta, vegetable stock, tomato paste, and nutritional yeast. Cook until the pasta is tender. About halfway through the cooking time, or just before the end if you prefer a crispier dish, add the spinach. Defrost frozen spinach beforehand and squeeze out any excess water. Chop fresh spinach to taste. Let stand for a few minutes before serving. Transfer the pasta to a plate and serve with toasted sunflower seeds, basil, and, if desired, some nutritional yeast.