Another great recipe from Glenn & Justina.

 

• 1 lb. angel hair pasta

• 2 lb. fresh spinach (wash & remove tough stalks or use baby spinach)

• 1/2 cup pine nuts

• ¼ lb. fresh mushrooms (Glenn & Justina use cremini)

• ½ cup veggie broth (Justina likes Dixie Diner Club's "Chicken (Not!) Official Broth")

• 1 ½ tsp. roasted garlic or 4 cloves garlic

• 4 tsp. capers

• salt, pepper and nutritional yeast** to taste

:

Boil salted water for pasta. When the water begins boiling, add the pasta and cook

according to

package directions.   When pasta is done, pour it into a colander and drain.

 

Meanwhile, toast the pine nuts in a dry skillet, stirring frequently. Remove from the heat and let cool.

 

In a large pot with a lid, sauté the mushrooms in a little of the veggie broth (adding a little at a time as needed) until mushrooms are about half done. Add garlic, stir, then add the spinach on top. Cover with the lid (it may be tight at first, depending on the size of your pot).  Allow the spinach to steam a few minutes, stirring periodically.

 

When spinach is mostly done, add the capers and toasted pine nuts and stir.  Pour the cooked pasta into the pot and combine.  Serve with salt, pepper and nutritional yeast. Simple, fast, and very YUMMY!

 

Notes from Glenn & Justina:

 

*Dixie Diner Club products are available by mail. Call 1-800-233-3668 for a catalog. They are amazingly good, very low fat or no fat, flesh-free, mostly dairy-free, and many are wheat-free. Because of this, their products are incredibly healthy as well! (No cholesterol, low or no fat.) http://www.dixiediner.com/

 

** Nutritional yeast is easily available in the loose bins of health food stores.  Some brands are high in B-12 and it has a cheesy flavor. Great on pasta, in sauces, or wherever you would use parmesan cheese or want a cheesy type flavor without the high fat and congestive properties of dairy. We keep a shaker of it handy, the way others keep a shaker of parmesan.