vegetarian | gluten free | egg free | soy free

20 minutes or less

What You’ll Need:

2 cups cups brown rice, quinoa or chickpea pasta

1 1/2 pints mushrooms, any variety, sliced

½ Tbsp coconut oil

½ tsp sea salt

2/3 (7-10oz) bag baby spinach

4 ounce log soft goat cheese

¾ c warm, filtered water

Heat a large pot of lightly salted water to a boil, and cook pasta according to package instructions.

While pasta cooks, sauté mushrooms with coconut oil, salt & pepper over medium-high heat until most of the water is cooked out of the mushrooms (they’ll start sticking to the pan).

Add water, goat cheese & spinach & stir constantly until cheese has melted & created a creamy sauce.

Toss cooked pasta with the goodness in the pot.

Share with a friend!

Serves 2.