This vegan mushroom and spinach pasta recipe I’m sharing with you today is a go-to weeknight meal for me. It’s so fast and easy to make, and loaded with just the right nutrition to keep you feeling full and energized. Over twenty grams of protein and seven grams of fiber, you’ll want to start adding this into your weeknight meals too!
Spinach is loaded with calcium, iron, and other minerals that are bioavailable to the gut after cooking. You can get either fresh or frozen, but I prefer fresh for this recipe as the texture is much better. When I purchase spinach, I always look for the least amount of packaging possible, which usually is in the bags seen below, or loose leaves at the farmers market.
Cooking wine is readily available at most grocery stores, or for online purchase. The difference between cooking wine and regular wine is that cooking wine has added salt to a level unpalatable, so a consumer wouldn’t drink it as a bottle of regular wine. If you’re looking to reduce your sodium intake, use a dry white wine. However, cooking wine is very affordable – typically under $5 a bottle. I’ve included a link below for the brand I use. While you are only using a small amount, cooking wine helps to keep costs down.
Pasta water is used to thicken the sauce. It will not only help add texture to your pasta, but thicken the sauce to create a more homogenous consistency. It will not emulsify your pasta sauce, contrary to what other TikTok stars are telling you!
Good for you and the planet
This vegan mushroom and spinach pasta is chock-full of sustainable nutrition. Mushrooms are a great addition to a dish that provides an excellent source of fiber, protein, and micronutrients. Mushrooms are part of the fungi family and can grow all year round in varying climates, making this a year-round, climate friendly treat.
The nutritional yeast in this recipe adds much-needed Vitamin B6, which comes from the yeast organism. The cashew cream is used in many other recipes on this website, but provides a creamy, rich texture comparable to dairy products.
Watch me cook: Creamy Vegan Mushroom and Spinach Pasta
Creamy Vegan Mushroom and Spinach Pasta Recipe
- Preparation Time
- Cooking Time
- 1 box pasta
- 1 onion, diced
- 3 cloves minced garlic
- 1/2 cup cashew cream
- 3 cups chopped spinach, fresh
- 3 cups mushrooms, chopped
- 2 tbsp Nutritional yeast
- 1/4 cup white Cooking wine
- 1 tsp Italian seasoning
- 1/2 cup vegetable stock or water
- 1/4 cup pasta water
- Salt and Pepper to taste
- Cayenne pepper (optional)
- Oregano (optional)
- Top with parsley (optional)
- Cook pasta in a pot, reserving 1 cup of pasta water
- In a skillet, heat olive oil over medium heat
- Add diced onions, and cook until tender
- Then add garlic and mushrooms, and cook until tender
- Deglaze the pan with cooking wine
- Then add the chopped spinach until wilted
- Wait until the liquid flashes off, then add the cooked pasta and mix together
- Then add your cashew cream and vegetable sotck and mix together
- As the mixture becomes more difficult to stir, add pasta water to loosen the sauce and let it mellow out
- Season with nutritional yeast, salt, pepper, Italian seasoning, optional to add cayenne pepper for a little heat
- Serve & Enjoy!
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Substitutions & Variations
- You can substitute spinach for chopped kale or broccili
- If you don’t have cashew cream, you can use plant butter instead, but you definitely won’t get the creamy texture. This recipe will be good with just olive oil, but the cashew cream adds texture
- Feel free to add red pepper flakes for some extra heat.
- Top with fresh parsley and use fresh herbs when they are available.
- Feel free for gluten-free or whole wheat pasta according to your dietary needs
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