4.8 from 108 votes
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 medium bowls
Calories: 288 kcal
Course:
Main Course
Cuisine:
Vegan , gluten-free
Ingredients
- 8 oz. penne pasta (gluten-free if desired)
- 8 oz. mushrooms (I use cremini)
- 1/2 cup diced sun-dried tomatoes*
- 3-5 cloves garlic
- 1 1/2 cups cashew milk (plain, unsweetened)
- 2/3 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/2 tsp. garlic powder
- 3 Tbsp. fresh basil
- 2 cups fresh baby spinach
- Salt/Pepper to taste
Toppings for serving (optional):
- Fresh basil or parsley, kalamata olives, vegan parmesan
Instructions
- Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
- Meanwhile, slice the mushrooms.
- In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
- Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
- Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.
- Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
- Heat 3-4 minutes or until lightly simmering.
- Meanwhile, chop/julienne the basil.
- Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)
- Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.
Cup of Yum
Notes
- *Sun-dried tomato: I use about 2.5 oz. dry sun-dried tomatoes (not oil-packed).
- Milk: I prefer this dish with cashew milk since it has a thick, creamy consistency. Substitute with soy, almond, etc. as long as it's plain & unsweetened. (The sauce runs a bit thinner with almond milk and will slightly alter the taste.)
- Pasta: Use your favorite pasta – fettuccine, linguine, fusilli, etc. (I love a brown rice & quinoa blend for gluten-free.)
- Variations: Add onion, grape tomatoes, asparagus, shallot, roasted bell pepper, peas, etc.
- Storing: This is best enjoyed the same day, as leftovers tend to soak up the remaining sauce.
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
55g
(18%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
935mg
(27%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1689IU
(34%)
Vitamin C
12mg
(13%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4medium bowls
Amount Per Serving
Calories 288
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 935mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1689IU | 34% |
| Vitamin C | 12mg | 13% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.