Ingredients
1tbsp grape seed oil, or if you want to go oil-free, use 2tbsp veggie broth
2 cups organic cherry tomatoes
1 cups sliced brown mushrooms
2 cloves garlic, minced
1/4 cup white wine
1 cup veggie broth
1tsp cornstarch or Tapioca starch mixed into 3 tbsp water
1 cup baby spinach leaves
Sea salt and freshly ground black pepper
A handful of either fresh basil or Italian parsley, roughly chopped
Preparation
Heat the oil in a deep skillet. When hot, add the tomatoes and fry saute for about 5 minutes until the soften (and even better burst). Add the mushrooms, and saute for a further 5 minutes, or until they are cooked through. Add the garlic, wine and veggie broth, and simmer for a couple more minutes. Stir in the cornstarch mixture, and stir continuously until your sauce has thickened. You may need to add more veggie broth is the sauce becomes too thick. Finally add the spinach, season with salt and pepper, and sprinkle fresh herbs on top. Serve on top of rice, quinoa, pasta or grits!
