CREAMY MUSHROOM & SPINACH RIGATONI

INGREDIENTS

1 tub Humble Seedz Cream Cheeze

500g rigatoni

16 oz mushrooms, sliced (white, brown or cremini work well)

2 heaping tbsp vegan butter

3 shallots, finely chopped

4-6 cloves garlic, minced

4 sprigs thyme

1/2 tbsp rosemary, chopped - squeeze of lemon

1 cup unsweetened plant based milk

2-3 generous handfuls baby spinach

This pasta dish is so rich and creamy, it's hard to believe that it's vegan! It is filled with creamy, garlic-y, earthy mushroom goodness-- it will have you and your guests going back for seconds! Bonus: it's super quick to make for a weeknight meal, and can also easily be made gluten free with gluten free pasta!

Recipe from Heather, aka Veganishmama.

HOW TO MAKE

Begin by preparing your boiling pot of pasta water and cook your pasta as you prepare the sauce.

Heat a large pan over medium heat and sauté mushrooms shallots and garlic with butter until they just begin to brown.

Add your thyme, rosemary and a squeeze of lemon and stir. Cook until fragrant.

Add plant based milk and Humble Seedz Original Cream Cheese. Stir until cheese is melted into a creamy sauce.

Reduce temperature to low heat and continue to stir occasionally.

Add your spinach and allow it to wilt in the pan. You can stir it in to speed up the process.

Add your drained pasta to your saucepan and toss to coat.

Serves 6 – 8