You know that my vegan pastas are not hard to make. This one is not an exception! 😇 Full recipe below.
1. Wash mushrooms, then separate stems and cups. Finely chop mushroom stems, spring onion and fresh parsley. Heat a large frying pan with some olive oil in it - then add chopped ingredients.
2. Thinly slice remaining mushroom cups and sun-dried tomatoes. Add them to the frying pan and mix well. Reduce the heat and leave for 7-10 minutes. You should also boil your fusilli pasta at this point.
3. Add spinach and mix well. Sprinkle some dry coriander, basil, salt and pepper. Cook for couple more minutes.
4. Drain fusilli and mix it in. Reduce the heat and serve 😇 ❤️