Spaghetti with Spinach and white wine garlic sauce

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1 (1lb) box	thin spaghetti, uncooked
3 Tablespoons	grape seed oil, divided
5 medium	white or cremini mushrooms, thinly sliced
	Salt
	pepper to taste
2 cups	vegetable stock, divided
½ cup	finely chopped onion
3	garlic cloves, minced
8 ounces	fresh baby spinach
3	Roma tomatoes, chopped in large pieces
½ cup	white wine
¼ cup	vegan Parmesan cheese

Directions
Bring a large pot of water to boil and cook pasta according to package directions. Drain and set aside.
Heat a large sautee pan over medium-high heat. Add 1 Tablespoon of the grape seed oil and the mushrooms. Sautee 5-8 minutes or until caramelized.
Add salt and pepper to taste, cook 1 minute. Stir in 2 Tablespoons of stock and cook until absorbed. Remove the mushrooms to a small bowl.
Turn heat down to medium. In the same sautee pan, add another Tablespoon of grape seed oil and the onions. Sautee until golden brown – 10 minutes.
Add the garlic and sautee 2 minutes more. Remove the onion mixture to the same small bowl as the mushrooms.
Return the pan to the stove – medium high heat – and add the remaining oil. Add the spinach and sautée until wilted – 2 minutes.
Add 2 Tablespoons of stock and cook til absorbed. Season with salt & pepper to taste.
Return the mushrooms and onion mixture to the pan as well as the tomates. Cook over medium high heat.
Add the white wine and cook until reduced by two-thirds, stirring occasionally.
Stir in the remaining stock and cook for 5 minutes until the sauce begins to reduce and thicken (it should be brothy).
Add the Parmesan.
Top the pasta with the sauce and toss to coat.

Recipe uploaded with Shop'NCook for iPhone.

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