Lemon & Mushroom Linguini with Mashed Cauliflower

My adorable brother and sis-in-law are in town for the week with their squishy cute baby. We have been having fun cooking, baking and hanging out. It's been fantastic being with them so far. For dinner tonight, we decided to make some yummy Lemon and Mushroom Linguini with Mashed Cauliflower as our side dish.


Lemon & Mushroom Linguini

1/2 package of linguini
10 sliced Baby Bella mushrooms
3 cups of baby spinach
Juice from one lemon
2 Tablespoons of minced garlic
olive oil

In a shallow pan, combine a teaspoon of oilve oil, 1 tablespoon of garlic and mushrooms. Brown the mushrooms for about 3-5 minutes. Remember what Julia Child's said. "Don't crowd the mushrooms, or they won't brown." In a large pot, cook the pasta, drain and add the browned mushrooms. Tear the spinach and fold into the pasta. Squeeze the lemon juice and add the last tablespoon of garlic. Wicked easy!


Mashed Cauliflower

1 head of cauliflower
2 Tablespoons vegan butter
basil
salt
pepper
olive oil

Cut up the cauliflower into chunks. Place chunks into a large pot with water and boil 7-10 minutes. Once soft, drain and place in a bowl with vegan butter. Use your hand mixer to whip the cauliflower. Add the basil, olive oil, salt and pepper to taste.