5 from 102 votes
Creamy Vegan Mushroom Spinach Pasta
Creamy Vegan Mushroom Spinach Pasta uses orichetti pasta tossed in a smooth, cashew-based sauce flavored with garlic powder, herbs, and nutritional yeast or miso. Sauteed mushrooms with balsamic vinegar and smoked paprika add a rich, savory contrast, while fresh spinach wilted into the finished dish contributes color and mild freshness. The sauce is thick yet dairy-free, offering a creamy texture suitable for a vegan diet.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
38908 kcal
Course:
Main Course
Cuisine:
Italian, American
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 thyme
- 1/4 tsp oregano
- 1/4 tsp sage
- 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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 38908
% 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.