Creamy Vegan Mushroom Spinach Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
38908 kcal
-
Course
Main Course
Creamy Vegan Mushroom Spinach Pasta
Description
This Creamy Vegan Mushroom Spinach Pasta starts with cooking orichetti pasta to al dente. Mushrooms are sauteed with onion, garlic, salt, balsamic vinegar, white wine, thyme, smoked paprika, and soy sauce to develop deep umami and tangy flavors. The creamy sauce is made by blending soaked cashews, flour, water, garlic powder or roasted garlic, herbs (thyme, oregano, sage), ground mustard, onion powder, olive oil, and optional nutritional yeast or miso for richness and a mild cheesy profile. The sauce is heated until thickened, then combined with the pasta and fresh spinach until wilted. The mushrooms top the finished pasta for added texture and flavor. This plant-based pasta makes a hearty, flavorful meal that balances creamy, earthy, and bright components.
Ingredients
- 8 to 10 oz orichetti
For the Mushrooms:
- 2 tsp neutral cooking oil generic cooking 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 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 sage
- 1/4 tsp thyme
- 1/4 tsp 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 spinach fresh
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
- Serve the pasta immediately for best texture, but leftovers can be reheated gently on medium heat with a splash of plant milk to loosen the sauce.
- Use miso paste instead of nutritional yeast for a rich, salty flavor variation.
- Fresh spinach is preferred, but frozen thawed and well-drained spinach works as a substitute.
- For a nut-free version, try substituting the cashew sauce with a nut-free Alfredo sauce or a silken tofu-based sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
