Vegan Spinach and Mushroom Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Vegan Spinach and Mushroom Pasta
Description
Vegan Spinach and Mushroom Pasta features chickapea pasta, known for its tender bite and protein content, paired with crimini mushrooms sautéed to release their moisture and flavor. The pine nuts toasted separately add a crunchy contrast. The sauce is light, built from olive oil, shallot, garlic, Dijon mustard, lemon juice, Italian seasoning, and vegetable broth, which infuses a subtle tang and herbaceous note.
Combining the wilted spinach and the pasta with the sauce creates a harmonious dish that balances earthiness and freshness. Optional additions like nutritional yeast and fresh parsley allow for an umami boost and brightness at serving.
Given the ingredients, it’s important to confirm product labels for gluten-free compliance when needed. The recipe’s gentle seasoning keeps the flavors balanced and makes it suitable for a comforting, meatless meal.
Ingredients
- 1 chickapea pasta 8 ounce/227g package
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1 shallot chopped finely, small
- 7 mushroom sliced, 200g, crimini variety
- 2 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 Italian seasoning dash
- 1 teaspoon lemon juice
- 1/4 cup vegetable broth
- 1.5 cups baby spinach packed
- salt to taste
- black pepper to taste
- parsley to taste (optional, fresh chopped
- nutritional yeast to taste (optional)
Instructions
- Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
- Add your pine nuts to a skillet over medium-high heat. Toast them for a few minutes, stirring often, and watching them closely so they don't burn. Remove pine nuts and set aside once they're toasted.
- Add the olive oil to your skillet, along with the shallot and mushrooms. Sauté for 4-5 minutes or until the water has released from the mushrooms.
- Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie broth to the pan. Let it bubble for a minute or two.
- Stir in the spinach and let it wilt.
- Drain the pasta and add it to the skillet. Toss. Give it a taste and season with salt & pepper as needed.
- Serve the pasta with the pine nuts sprinkled on top, along with the parsley and nutritional yeast if using. It's also delicious with an extra drizzle of olive oil. Enjoy!
Notes
- Check product labels such as Dijon mustard and vegetable broth to ensure they are gluten-free if required.
User Reviews
Overall Rating
5
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