Spinach Stroganoff

This recipe was adapted as most of mine are from a recipe that I found in an All You magazine that was sent to me by a great friend. I haven't eaten beef since 2007 and when I saw a recipe for Stroganoff that wasn't beef I was excited. I can't say that this one was loaded with Gluten, although when it says serve with pasta - I automatically wonder which one of the GF versions I am going to pull out of the pantry for the night. So after a couple of different attempts to modify the recipe, this is what I have come up with! Hope you guys enjoy it!! (Oh, and I cheat... this one has Sour Cream!!!)

1 tbsp olive oil 1 small yellow onion, diced 1 clove garlic, minced 1 container of sliced Baby Bella Mushrooms 1/2 (3 oz) jar julienne cut Sun Dried Tomatoes in Oil 1 bag of baby spinach 3/4 cup veggie stock 1/2 tsp crushed red pepper S&P to taste 2/3 cup of Sour Cream

Saute onion, garlic, mushrooms and sun dried tomatoes with the oil in olive oil over medium heat for about 3-5 minutes. Add in the veggie stock and turn down to medium low and simmer for 10 minutes. Add the spinach to wilt and remove from heat and stir in the sour cream. Serve over your favorite GF (or regular) pasta! Make sure to oil or butter your pasta so it doesn't stick if you are going to have left over pasta! This is a recipe that is easily doubled. I usually get 3 meals (or can feel 3 people out of this). Share and enjoy!