Spinach and Mushroom Pasta

1/2 sweet onion, diced

1 - 1/2 cups baby bella mushrooms, sliced

2 cloves garlic, grated

1 - 1/2 cups frozen, thawed, rinsed, squeezed dry

2 Tbl EVOO

1 cup white cooking wine

1 tsp sea salt

1/2 tsp white pepper

1 Tbl Agave nectar

1 - 1/2 cups soy sour cream (or the real stuff)

GF Pasta (or the real stuff), cooked

Macaroni or Rigatoni

1/2 cup toasted slivered almonds (or pine nuts would be good)

Parmesan cheese, grated

Saute onion, mushrooms, garlic in oil for a few minutes. Add spinach and wine. Simmer until wine has reduced to almost gone. Add sour cream and spices and agave. Add cooked pasta. Top with almonds and grated parmesan cheese.

(note: you could use the sauce as a topping.)

Creamed Onion and Artichoke Pasta

1 onion, sliced

1 small can or bottle of non-marinated artichokes, sliced

1 cup sliced mushrooms

1/4 cup fresh basil, cut up

1 Tbl Olive oil

2 Tbl capers

1 cup cream

2 Tbl Dijon mustard

1/4 cup white cooking wine

1 Tbl butter

Brown Rice Spaghetti Pasta, cooked

Saute onion, artichokes, mushrooms, and basil in oil for 5 minutes or so. Add cooking wine, cream, mustard and butter. Simmer 5 minutes, stirring occasionally. Add capers and let heat for a few minutes. Pour over pasta.

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I bought an onion and some mushrooms to put on my pasta and it escalated into this recipe as I found things in my cupboard and refrigerator! It turned out so good! I still think sundried tomatoes and/or garlic sounds good in this as well!