1 box thin spaghetti, uncooked
3 tablespoons grapeseed oil, divided
5 medium white or cremini mushrooms, thinly sliced
Salt and pepper, to taste
2 cups vegetable stock, divided
1/2 cup finely chopped onion
3 garlic cloves, minced
230 grams fresh baby spinach
3 roma tomatoes, chopped into large pieces
1/2 cup white wine
Parsley leaves, to garnish
In your cooking pan over high heat boil water then cook the spaghetti as per the package instructions, drain then set aside.
Over medium heat, heat another large saute pan, add a tablespoon of oil then Mushroom and let it cook for 5-8 mins until golden brown. Add pepper and salt to taste, an additional one minute of cooking suffices. Add 2 tablespoon of stock then continue cooking until the stock is absorbed. After that you can move the mushroom in a small bowl.
Add a tablespoon of oil accompained by onions to the saute pan, over medium heat saute it for maximum 10mins until the onions are golden brown, saute for 2 minutes after stirring in garlic. In a small bowl you can add the garlic mixture.
Over medium heat return the pan to the cooker add the remaining oil then spinach and saute until the spinach looks somehow wilted. Then add 2 tablespoon of stock, cook until it is absorbed.
Return the garlic, onion and mushroom, add tomatoes and spinach on the pan then cook on medium-high heat
Add white wine, cook until it is reduced by two-thirds, stirring occasionally the remaining stock, cook for five minutes, until the sauce begins to reduce and thicken.
Top the pasta with sauce, and toss to coat.