Creamy Vegan Mushroom Pasta With Spinach
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.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings
Ingredients
- 1 shallot or onion
- 2 garlic cloves
- 14 oz (400 g) cremini mushrooms
- 2 cups (80 g) fresh baby spinach
- 1/2 cup + 1/4 cup plant-based milk (e.g. pea or soy)
- 1/2 cup vegetable stock
- 2 tbsp (30 g) cashew butter
- 2 tbsp (10 g) nutritional yeast
- ½ tsp salt
- 1 tsp thyme, dried
- Black pepper, to taste
- 6 oz (180 g) chickpea pasta or pasta of choice
Instructions
- Slice the shallot thinly, mince the garlic. 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, garlich 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 1/2 cup of plant-based milk and 1/3 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 1/4 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!