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.
Servings: 4
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