Creamy Vegan Mushroom Spinach Pasta
User Reviews
5.0
102 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
38908 kcal
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Course
Main Course
Creamy Vegan Mushroom Spinach Pasta
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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.
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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
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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
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 Information
Show Details
Calories
389.08kcal
(19%)
Carbohydrates
56.09g
(19%)
Protein
14.16g
(28%)
Fat
12.39g
(19%)
Saturated Fat
1.9g
(10%)
Sodium
505.1mg
(21%)
Potassium
590.03mg
(17%)
Fiber
4.06g
(16%)
Sugar
5.21g
(10%)
Vitamin A
2116.89IU
(42%)
Vitamin C
9.75mg
(11%)
Calcium
47.6mg
(5%)
Iron
2.95mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 38908 kcal
% Daily Value*
| Calories | 389.08kcal | 19% |
| Carbohydrates | 56.09g | 19% |
| Protein | 14.16g | 28% |
| Fat | 12.39g | 19% |
| Saturated Fat | 1.9g | 10% |
| Sodium | 505.1mg | 21% |
| Potassium | 590.03mg | 13% |
| Fiber | 4.06g | 16% |
| Sugar | 5.21g | 10% |
| Vitamin A | 2116.89IU | 42% |
| Vitamin C | 9.75mg | 11% |
| Calcium | 47.6mg | 5% |
| Iron | 2.95mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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