This vegan pasta with mushroom sauce and spinach is a fantastic plant-based and nutritious twist on the classic dish. It’s made without cream, relying on wholesome ingredients to deliver incredible flavor and a creamy texture.
If you’re searching for a quick, simple, and irresistibly delicious pasta recipe, you’re in the right place! This vegan mushroom and spinach pasta impresses with its creamy consistency—no dairy required. Plus, using chickpea pasta makes it gluten-free and packed with protein (roughly 28 g per serving!).
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Why You’ll Love This Recipe:
- Quick & Easy: Prepare a mouthwatering dish in under 30 minutes—ideal for a stress-free dinner.
- Creamy Without Cream: The plant-based mushroom sauce is rich, creamy, and made entirely from wholesome ingredients.
- Healthy & Flavorful: Fresh mushrooms, vibrant spinach, and protein-rich chickpea pasta combine to create a nutrient-packed meal that’s as satisfying as it is good for you.
Ingredient Notes
You’ll only need a handful of ingredients for this healthy, plant-based take on mushroom cream sauce pasta. Most are likely already in your pantry, and anything else can be found at any grocery store. Let’s get started!
- Shallot: Shallots add a subtle sweetness that complements the earthy mushrooms perfectly. A regular white onion works well, too.
- Mushrooms: I prefer using brown button mushrooms, but feel free to experiment with other types for added variety.
- Spinach: Fresh baby spinach is my go-to, but frozen spinach works wonderfully as a substitute.
- Plant-Based Milk: I prefer using a creamy pea-based drink since it’s less sweet than oat milk. However, any plant-based milk you have on hand will do.
- Cashew Butter: Makes the sauce velvety and rich.
- Nutritional Yeast: The secret ingredient for a subtle “cheesy” flavor.
- Thyme: Thyme and mushrooms are a match made in culinary heaven—it’s a flavor pairing you’ll love.
- Chickpea Noodles: These gluten-free noodles are packed with protein. Of course, you can substitute them with your favorite pasta if you prefer.
See recipe card for quantities.
Step-By-Step Instructions
Before diving into the recipe, gather all your ingredients and chop the onions and mushrooms. Once that’s done, you can have this delicious vegan mushroom pasta ready in just 20 minutes!
- Step 1: Sauté the shallots until translucent. Then add the mushrooms and a pinch of salt.
- Step 2: Cook the mushrooms until they start to sweat but still have a bite - about 5 minutes.
- Step 3: To make the dairy free mushroom cream sauce, mix the cashew butter, nutritional yeast and spices with the plantbased milk and add to the pan together with the vegetable stock.
- Step 4: As soon as the sauce has thickened, fold in the spinach.
- Step 5: Continue to cook the sauce and season with salt and pepper.
- Step 6:Finally, fold in the chickpea noodles or pasta of your choice and serve.
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Top Tipp!
Toasted pine nuts, crunchy walnuts, or a sprinkle of vegan Parmesan add a delightful crunch and an extra touch of flavor to the pasta with mushroom sauce.
More Pasta Recipes
For all pasta lovers out there, here are more delicious vegan pasta dishes:
FAQ
In this case, I would pour the warmed broth over 30 g (¼ cup) of cashews and leave to soak for about 30 minutes. Then blend until creamy and follow the recipe.
I haven't tested it myself yet, but I'm sure that the dish tastes good without onions. If necessary, add a little more seasoning, e.g. more nutritional and thyme or salt and pepper.
I hope you’ll give this Creamy Vegan Mushroom Pasta recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Creamy Vegan Mushroom Pasta With Spinach
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings 1x
Description
This vegan pasta with mushroom sauce and spinach is a fantastic plant-based and nutritious twist on the classic dish. It’s made without cream, relying on wholesome ingredients to deliver incredible flavor and a creamy texture.
Ingredients
- 1 shallot or onion
- 14 oz (400 g) mushrooms
- 2 cups (60 g) fresh baby spinach
- ½ cup + ¼ cup plant-based milk (e.g. pea or soy)
- ⅓ cup vegetable stock
- 2 tbsp (30 g) cashew butter
- 2 tbsp (10 g) nutritional yeast
- ½ tsp salt
- 1 tsp thyme, dried
- Black pepper
- approx. 6 oz (180 g) chickpea pasta or pasta of choize
Instructions
- Slice the shallot thinly. Clean the mushrooms and cut them into quarters. Wash the fresh spinach and dry it thoroughly.
- Heat a large pan and add a few tablespoons of water. Sauté the shallot for about 3–4 minutes until translucent.
- Next, add the mushrooms and a pinch of salt to the pan. Cook for around 5 minutes until the mushrooms release their water.
- Meanwhile, bring a pot of water to a boil and cook the pasta according to the package instructions.
- Pour ½ cup of plant-based milk and ⅓ cup of vegetable stock into the pan with the mushrooms, and bring it to a gentle boil.
- While that simmers, combine the cashew butter, nutritional yeast, salt, thyme, and ¼ cup of plant-based milk in a small bowl, mixing until smooth. Add this mixture to the pan.
- Stir well and let the sauce simmer for about 3 minutes until it thickens.
- Finally, fold in the spinach, season with pepper and additional salt if needed, and let it cook for another minute.
- Serve the sauce over the cooked pasta and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 550 cal
- Sugar: 10.4 g
- Fat: 10.1 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 6.7 g
- Carbohydrates: 80.8 g
- Fiber: 10 g
- Protein: 27.9 g
This post is also available in German (Deutsch).
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