Ingredients
- 8-12 ounces penne pasta (about 2 ounces dry pasta per serving)
- 3 tablespoons extra-virgin olive oil
- 10 ounces shiitake mushrooms, thinly sliced (about 4 cups)
- 2 tablespoons chopped fresh thyme
- 3 medium onions, quartered and thinly sliced lengthwise
- ½ teaspoon sea salt, plus more to taste
- 6 cups sliced spinach (tough stems removed)
- 1½ cups fresh green peas
- 1 tablespoon coconut aminos
- 2 teaspoons balsamic vinegar
- ¼ cup filtered water
- 2 teaspoons arrowroot powder
- 1 tablespoon filtered water
- freshly ground black pepper
Preparation
Cook pasta according to the manufacturer’s directions.
In a large skillet warmed over medium-high heat, add about a tablespoon of oil. In one or two batches, cook the shiitakes and thyme in a single layer in the pan for 12 minutes, stirring every couple of minutes. Overlapping mushrooms won’t brown easily, so cook in batches if necessary. Set cooked mushrooms aside.
Clean out the skillet and add the remaining tablespoon of oil. Cook the onions over medium heat until beginning to brown, about 8 minutes. Reduce the heat to low, cover the skillet, and cook until the onions are soft and lightly browned, about an additional 10 minutes.
Remove the lid, add the salt, and cook uncovered, stirring constantly, until caramelized, about another 5 minutes. Add the spinach, cover, and allow to steam until tender. Add the green peas, cooked mushrooms, coconut aminos, balsamic vinegar, and ¼ cup of water, then increase the heat and bring everything to a simmer.
Dissolve the arrowroot into the tablespoon of water, and stir into the simmering mixture.
Remove from heat and season to taste with black pepper and additional sea salt, if desired. Add cooked pasta and mix well.
