Creamy Spinach and Angel Hair

This recipe for Creamy Spinach and Angel Hair is really really simple and tastes wonderful. A great weeknight dinner you can throw together in less than half an hour with staples from your pantry and fridge. You can even use frozen spinach - just set it in the fridge to thaw in the morning.

CREAMY SPINACH AND ANGEL HAIR

olive oil
3-4 cloves of garlic, pressed
1 cup of sliced fresh mushrooms
1 box frozen chopped spinach, thawed and squeezed dry
1 cup plain soy creamer (I use Silk)
1 TBS nutritional yeast
2 TBS non-dairy cream cheese (I love Tofutti brand)
1/2 tsp. oregano
smoked paprika
8 oz. angel hair pasta, cooked according to package directions

Start the water for your pasta. Saute the pressed garlic in some olive oil for 2 minutes then add mushrooms and lower the heat. Allow these to cook for several minutes to release their juices. Now add the spinach, plain soy creamer, nutritional yeast, cream cheese and oregano. You can add a small sprinkle of sea salt too. Allow this mixture to cook for about 10 minutes. Meanwhile, get your angel hair pasta cooking so both finish at about the same time.

Drain your pasta and add to the skillet with your sauce. Toss to coat well. Drizzle with a little extra olive oil, if you like, and absolutely sprinkle on some of the smoked paprika both for color and for gorgeous flavor! (Alternately, you can drizzle and sprinkle after plating your individual portions if you prefer not to bring the pan to the table.) Serves 3-4 and tastes lovely with a dry white wine.