Creamy Mushroom Pasta
INGREDIENTS
2 tsp vegetable oil
2 large shallots, finely chopped
6 cloves garlic, minced
1 fresh red chili, finely minced
2 cups vegetable broth
1 can coconut milk
1/2 cup marina sauce
4 cups mushrooms, thinly sliced
14 oz lasagna noodles (cut into 2 in pieces width-wise)
¼ cup sun-dried tomato, from a jar, coarsely chopped
1 tsp (4 g) ground paprika
Freshly cracked black pepper and salt to taste
2 big handfuls spinach
INSTRUCTIONS
In a large pot on high heat, cook the onions, garlic, and chili in oil for 3 minutes, adding a splash of water as needed to deglaze the pan.
Add remaining ingredients, except for the spinach, bring to a boil then reduce to a simmer with the lid partially covering. Stir occasionally to prevent burning.
When pasta is al dente, about 12-15 minutes, remove from the heat and add in the spinach. Stir to combine.