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A quick recipe for vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce. Jump to Recipe
I have been on a major pasta spree lately. Having made this Vegan Spinach Artichoke Pasta Bake about 7 times last month, I felt it was time to throw another creamy vegan pasta dish into the mix. This creamy vegan mushroom spinach pasta! It rivals any fancy pasta dish you can find on an Italian restaurant menu. But without the cream, and with all the cozy and comforting flavors you crave in pasta.
Ingredients for making this spinach pasta recipe:
- Pasta – go with your favorite type and shape and cook according to the instructions on the package. I opted for Orichetti Pasta for this recipe, but fusilli or penne would also do.
- Mushrooms – button mushrooms, cremini or portabella would be great. But you could also use chanterelle or oyster.
- Soy sauce or Tamari boosts the mushrooms’ natural umami and makes these off the charts delicious! A splash of balsamic vinegar adds some sweetness and acidity.
- Onion and garlic are essential for this pasta dish’s flavor. You can use garlic powder for the sauce, but for the mushrooms, we want fresh. Make sure not to brown the garlic or it will turn bitter.
- Cashews form the base of the creamy sauce and should be soaked for at least an hour. Alternatively, do a quick soak by boiling them in hot water for 5 minutes.
- I add a small amount of flour just to thicken the sauce some more. It also creates a smoother texture.
- Nutritional yeast for that signature cheesy taste. It’s optional but I would not want to miss it in this one.
- Seasonings: onion powder, ground mustard as well as some dried sage, oregano, and thyme for that homey flavor. Smoked paprika for a touch of earthy smokiness.
Tips and substitutions:
- I recommend you serve this right away, stove to table, so to speak.
- However, you CAN reheat leftovers on the stove the next day. I recommend warming it up on medium heat, adding a splash of nut milk. The sauce firms up quite a bit overnight.
- You can use miso paste instead of nutritional yeast. Miso is a Japanese seasoning made from fermented soybeans and has a rich, salty flavor you will love.
- I use fresh spinach but you could get away with frozen and thawed spinach. Make sure to blot the thawed spinach dry between layers of kitchen towels
- To make the pasta nut-free, you can use my nut-free Alfredo.
How to make Creamy Vegan Mushroom Spinach Pasta:
Cook pasta according to the instructions on the pack.
Heat 2 tsp of olive oil in a frying pan. Cook the minced onion, garlic, and mushrooms with a pinch of salt for 7 to 8 mins until they are golden brown.
Add balsamic vinegar, white wine, 1/2 cup water, thyme, and smoked paprika along with your soy sauce. Cook partially covered for another 10 mins.
For making the creamy cashew pasta sauce, blend all the ingredients listed under sauce in a blender or food processor. Bring the sauce to a boil in a medium-sized pan. Add the cooked pasta and toss.
Add the fresh spinach and mix in just until wilted.
Take the saucepan off the heat. Add the mushrooms and serve right away.
What to serve with this creamy vegan pasta dish:
This pasta dish would taste amazing with a simple green salad, some roasted brussels sprouts, garlic bread or sauteed or some crispy tofu.
More vegan pasta recipes from the blog:
- Creamy Vegan Cajun Pasta
- Spinach Artichoke Pasta Bake
- Vegan Mushroom Fettucine Alfredo
- Cajun Cauliflower Pasta
- Vegan Lemon Asparagus Pasta
- Roasted Red Bell Pepper Chickpea Pasta
- Cauliflower Parmesan Pasta Bake
- Vegan Sundried Tomato Pasta
Creamy Vegan Mushroom Spinach Pasta
A quick recipe for vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce.
Ingredients
- 8 to 10 oz orichetti
For the Mushrooms:
- 2 tsp oil
- 1/2 cup onion
- 3 cloves garlic
- 8 oz mushrooms, sliced
- 1/4 tsp salt
- 2 tsp balsamic vinegar
- 2 tbsp white wine
- 1/2 cup water
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 1 tbsp of soy sauce , or 2 tsp Worcestershire sauce
For the Sauce
- 1/2 cup cashews , soaked for at least an hour or do a quick soak by boiling them for 5 minutes
- 1 tbsp flour
- 1 cup water
- 1/3 tsp salt
- 3/4 tsp garlic powder , or 6 cloves of roasted garlic
- 1/4 tsp each sage, thyme and oregano
- 1/4 tsp ground mustard
- 1/4 tsp onion powder
- 2 tsp extra virgin olive oil
- 1/2 tsp balsamic vinegar
- 2 tsp nutritional yeast , optional - use a tsp of miso instead
- 3-4 oz fresh spinach
Instructions
- Cook pasta according to the instructions on the pack.
- Heat 2 tsp of oil in a frying pan. Cook the minced onion, garlic, and mushrooms with a pinch of salt for 7 to 8 mins until they are golden brown.
- Add balsamic vinegar, white wine, 1/2 cup water, thyme, and smoked paprika along with your soy sauce. Cook partially covered for another 10 mins.
- For making the creamy pasta sauce, blend all the ingredients listed under sauce in a blender or food processor. Bring the sauce to a boil in a medium-sized pan. Carefully taste and adjust salt and flavor of the sauce. Add the cooked pasta and toss. Add the fresh spinach and mix it in until wilted.
- Take the saucepan off the heat.
- Top with the sauteed balsamic mushrooms and serve
Video
Notes
- I recommend you serve this right away, stove to table, so to speak.
- However, you can reheat leftovers on the stove the next day. I recommend warming it up on medium heat, adding a splash of nut milk. The sauce firms up quite a bit overnight.
- You can use miso paste instead of nutritional yeast. Miso is a Japanese seasoning made from fermented soybeans and has a rich, salty flavor you will love.
- I use fresh spinach but you could get away with frozen and thawed spinach. Make sure to blot the thawed spinach dry between layers of kitchen towels
- To make the pasta nut-free, you can use my nut-free Alfredo. or use silken tofu like my Spinach Artichoke Pasta Bake
Nutrition
Calories: 389.08kcal, Carbohydrates: 56.09g, Protein: 14.16g, Fat: 12.39g, Saturated Fat: 1.9g, Sodium: 505.1mg, Potassium: 590.03mg, Fiber: 4.06g, Sugar: 5.21g, Vitamin A: 2116.89IU, Vitamin C: 9.75mg, Calcium: 47.6mg, Iron: 2.95mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This was absolutely amazing. I don’t always like a lot of thyme and sage but the flavors balance perfectly. Thanks so much for a new entry in my regular meal rotation.
So good to hear!