Pasta with Creamy Sun Dried Tomato and Mushroom Sauce.
Kelly Roenicke
Creamy and comforting pasta with a flavorful sun dried tomato sauce.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 4
Calories 563 kcal
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In a large pan, cook the onion and garlic in the olive oil over medium heat.
Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir.
Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.
Add the oven-dried tomatoes and the non-dairy milk. Stir constantly until the sauce begins to thicken.
Add the spices and the spinach leaves, and mix together until the spinach wilts.
Serve over hot pasta and top with sliced fresh spinach.
Add more salt and pepper if desired.
Calories: 563kcalCarbohydrates: 102gProtein: 17gFat: 8gSaturated Fat: 1gSodium: 745mgPotassium: 932mgFiber: 5gSugar: 10gVitamin A: 2420IUVitamin C: 15.4mgCalcium: 163mgIron: 4.2mg
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