Vegan Sorghum Pasta with Mushrooms and Spinach

• 🕒 Practical information

🥕 Ingredients

• 500 g sorghum mezze maniche
• 3 tablespoons olive oil
• 1 chopped onion
• 3 cloves chopped garlic
• 400 g sliced mushrooms
• Approximately 300 g fresh spinach shoots
• 1/2 cup vegetable broth (or vegan cream)
• 1 to 2 tablespoons soy sauce (optional)
• Salt and pepper, to taste
• 2 teaspoons lime juice (optional)
• Chopped parsley (optional)
• A pinch of smoked paprika
• 5 tablespoons pine nuts
• Vegan Parmesan (optional)

👨‍🍳 Preparation steps

1. Cook the sorghum pasta in salted water.
2. Toast the pine nuts in a small pan without adding extra oil. Then, remove them from the pan and set them aside.
3. Heat the olive oil in a large skillet. Add the mushrooms with the onions and sauté for about 3 minutes until lightly browned.
4. Add the chopped garlic and cook for about 30 more seconds.
5. Then, deglaze with soy sauce and a little vegetable broth (or vegan cream).
6. Reduce the heat and cook for about 1 to 2 more minutes. Add the spinach and cook for 2 to 3 minutes until wilted.
7. Season with salt and pepper. If desired, add a little fresh lime juice.
8. Once the pasta is "al dente", drain it. Add the drained pasta to the mushrooms in the skillet and mix to combine.
9. Add vegan Parmesan and season with spices to your taste.
10. Serve the mushroom pasta with toasted pine nuts.