INGREDIENTS one package gluten free spaghetti, cooked according to package directions 1 medium onion, chopped 3 garlic cloves, minced 1 Tablespoon olive oil ½ cup white wine 2 Tablespoons gluten free flour blend ½ cup sun-dried (or oven-dried) tomatoes 2 cups sliced mushrooms 1½ cups almond milk 3 cups spinach leaves, torn, plus more for garnish 1 teaspoon sea salt ⅓ teaspoon garlic powder ½ teaspoon pepper METHOD In a large pan, cook the onion and garlic in the olive oil over medium heat. Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir. Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again. Add the oven-dried tomatoes and the almond milk. Stir constantly until the sauce begins to thicken. Add the spices and the spinach leaves, and mix together until the spinach wilts. Serve over hot pasta and top with sliced fresh spinach. Add more salt and pepper if desired.