Vegan Pasta & Spinach With Pine Nuts

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Vegan Pasta & Spinach With Pine Nuts

 

4 cloves garlic, minced

1-1/2 cups vegetable broth

1 box (10 oz) frozen chopped spinach, thawed and drained

3 tablespoons olive oil

3 tablespoons spicy mustard

1 teaspoon dried oregano

1 teaspoon dried basil

1/3 cup pine nuts, toasted

1/2 pound linguine, cooked

 

In a large skillet, cook garlic in the oil for about 5 minutes. Next,

add the spinach. Cook for 2 minutes and then add the vegetable broth,

mustard, oregano, and basil. Heat for another 8 minutes or until

boiling. Lower heat and reduce some of the liquid. Top the linguine

with the spinach sauce, and top with pine nuts.