Creamy Vegan Spinach and Mushroom Pasta

There’s something incredibly comforting about a dish that combines creamy flavors with fresh greens, and that’s exactly what you’ll get with Creamy Vegan Spinach and Mushroom Pasta. Imagine coming home after a long day, and the aroma of sautéed mushrooms and spinach fills your kitchen. This dish isn’t just a meal; it’s a warm hug on a plate. I often find myself craving it on chilly evenings or when I need a pick-me-up. The best part? It’s entirely plant-based, making it perfect for anyone looking to enjoy a healthier lifestyle without sacrificing flavor.

Creamy Vegan Spinach and Mushroom Pasta Ingredients

The ingredients for Creamy Vegan Spinach and Mushroom Pasta are both wholesome and flavorful. Each component plays a vital role in creating a dish that is creamy, satisfying, and packed with nutrients. The combination of spinach, mushrooms, and zucchini creates a beautiful medley that not only tastes great but also brings a pop of color to your plate.

• 4 tablespoons olive oil, divided – A healthy fat that adds richness and helps sauté the vegetables.
• 1 medium zucchini, sliced – Adds a fresh crunch and subtle flavor.
• Sea salt and ground black pepper, to taste – Essential for bringing out the flavors in every ingredient.
• 4 cloves garlic, minced and divided – Adds a robust flavor that enhances the dish.
• 4 cups baby spinach (not packed), divided – A nutrient-dense green that adds color and flavor.
• ¼ cup pine nuts, soaked for at least 2 hours and drained – Contributes to the creamy texture of the sauce.
• ½ cup cooked white beans, drained and rinsed – A protein source that also thickens the sauce.
• 2 teaspoons light miso – Adds depth and umami flavor.
• 1 tablespoon lemon juice – Brightens the dish with a zesty kick.
• ¾ cup vegetable stock – Helps create a creamy sauce, providing moisture without heaviness.
• 1 lb (454 grams) Cremini mushrooms, stems removed and caps sliced – Earthy and flavorful, they give the dish a meaty texture.
• 1 teaspoon tamari soy sauce – A gluten-free option that adds a savory depth.
• 1 lb (454 grams) pasta – The main component that brings everything together.
• Vegan parmesan (for serving) – A delicious topping that enhances the dish with cheesy flavors.

Making This Creamy Vegan Spinach and Mushroom Pasta

Cooking the Creamy Vegan Spinach and Mushroom Pasta is a straightforward process that rewards you with a delicious meal. Follow these simple steps to create a dish that everyone will love!

1. Start by making the creamy spinach sauce. Heat a large, deep sauté pan over medium heat. Once hot, add 2 tablespoons of olive oil and swirl it around. Then, add the sliced zucchini and season with sea salt and ground black pepper. Sauté for about five minutes until the zucchini is very soft and slightly browned.
2. Next, add half of the minced garlic and 3 cups of baby spinach to the pan. Stir and sauté until the spinach has just wilted, which should take about one minute. Remove the pan from the heat once done.
3. Transfer all the sautéed zucchini, spinach, and garlic into a blender. To this, add the soaked pine nuts, cooked white beans, light miso, lemon juice, and vegetable stock. Season with additional salt and pepper if desired, keeping in mind that the miso is salty. Blend on high until smooth and creamy, which should take about one minute. Taste the sauce and adjust the seasoning as preferred.
4. While the sauce cools, cook your pasta by following the package instructions. Make sure to reserve 1 full cup of the pasta cooking water before draining.
5. Wipe out the sauté pan and return it to medium-high heat. Add the remaining 2 tablespoons of olive oil and swirl it around. Add all the sliced mushrooms in an even layer. Season with pepper and let them cook undisturbed for one full minute before stirring, then allow them to cook for another minute.
6. After the second minute, give the mushrooms a stir. They should start to glisten and release their juices. At this point, season them with salt and continue sautéing until deep golden brown and most of the liquid has evaporated, around four minutes. Add the remaining minced garlic and tamari to the pan and cook for another full minute.
7. Once the mushrooms are cooked, keep them warm in the pan. Reserve a few spoonfuls of the mushrooms to sprinkle on top later.
8. Add the drained pasta to the pan with the mushrooms, along with the creamy spinach sauce and any remaining baby spinach. Use tongs to stir it all together, adding enough of the reserved pasta cooking water to achieve a loose and creamy texture. Season to taste with additional salt and pepper.
9. Once the sauce is to your liking and the spinach has wilted, top the pasta with the reserved mushrooms and a sprinkle of chili flakes if you’re feeling adventurous. Enjoy your meal immediately!

Customization Ideas

One of the great things about Creamy Vegan Spinach and Mushroom Pasta is how easily it can be customized to suit your tastes. Here are some ideas to make it your own.

• Mix Up Your Pasta: Any shape of pasta works well here! Try using whole wheat, gluten-free, or even chickpea pasta for a different flavor.
• Vegetable Variations: Feel free to add in other vegetables like bell peppers, kale, or asparagus for more variety.
• Nut Alternatives: If you’re allergic to pine nuts, try sunflower seeds or cashews for a similar creamy texture.
• Spice Level: If you love a kick, add some red pepper flakes or a dash of hot sauce for extra heat.
• Serving with Protein: Add a side of tofu or chickpeas for added protein to make the meal more filling.
• Herb Infusion: Fresh herbs like basil, parsley, or thyme can elevate the flavor profile of your pasta.
• Cheese Swap: Experiment with different brands or types of vegan parmesan for a flavor you truly love.

Great Combinations for Creamy Vegan Spinach and Mushroom Pasta

When it comes to serving Creamy Vegan Spinach and Mushroom Pasta, the possibilities are endless. Here are some combinations to consider:

• With a Side Salad: Pair it with a fresh garden salad drizzled with a light vinaigrette to balance the creaminess of the pasta.
• Garlic Bread: Serve with warm, crusty garlic bread for a comforting meal that will make you feel right at home.
• Seasonal Vegetables: Roasted seasonal vegetables like asparagus or broccoli can complement the pasta beautifully.
• Perfect for Lunch or Dinner: Enjoy this pasta as a light lunch or a hearty dinner; it fits any meal occasion.
• Great for Gatherings: This dish is perfect for family gatherings or potlucks; everyone will rave about it!
• Storing Leftovers: Keep any leftovers stored in an airtight container for quick meals throughout the week.
• Seasonal Pairing: Enjoy this dish in the spring with a crisp white wine or light beverage.

FAQ

Conclusion

The Creamy Vegan Spinach and Mushroom Pasta is a delicious and satisfying dish that brings together the rich flavors of sautéed mushrooms and vibrant spinach in a creamy sauce. It’s perfect for any occasion, whether you’re feeding a crowd or just enjoying a cozy night in. I encourage you to try making this dish and savor the delightful flavors!

Creamy Vegan Spinach and Mushroom Pasta

The ultimate comfort food! This Creamy Vegan Spinach and Mushroom Pasta brings together the rich flavors of sautéed mushrooms and spinach in a creamy sauce that is entirely plant-based. Perfect for an easy weeknight dinner, this dish is satisfying and delicious. Make it tonight for a delightful meal!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Equipment

• Blender

Ingredients

  

• 4 tablespoons olive oil divided
• 1 medium zucchini sliced
• to taste sea salt and ground black pepper
• 4 cloves garlic minced and divided
• 4 cups baby spinach (not packed), divided
• ¼ cup pine nuts soaked for at least 2 hours and drained
• ½ cup cooked white beans drained and rinsed
• 2 teaspoons light miso
• 1 tablespoon lemon juice
• ¾ cup vegetable stock
• 1 lb Cremini mushrooms stems removed and caps sliced
• 1 teaspoon tamari soy sauce
• 1 lb pasta
• vegan parmesan (for serving)

Instructions

 

• Start by making the creamy spinach sauce. Heat a large, deep sauté pan over medium heat. Once hot, add 2 tablespoons of olive oil and swirl it around. Then, add the sliced zucchini and season with sea salt and ground black pepper. Sauté for about five minutes until the zucchini is very soft and slightly browned.
• Next, add half of the minced garlic and 3 cups of baby spinach to the pan. Stir and sauté until the spinach has just wilted, which should take about one minute. Remove the pan from the heat once done.
• Transfer all the sautéed zucchini, spinach, and garlic into a blender. To this, add the soaked pine nuts, cooked white beans, light miso, lemon juice, and vegetable stock. Season with additional salt and pepper if desired, keeping in mind that the miso is salty. Blend on high until smooth and creamy, which should take about one minute. Taste the sauce and adjust the seasoning as preferred.
• While the sauce cools, cook your pasta by following the package instructions. Make sure to reserve 1 full cup of the pasta cooking water before draining.
• Wipe out the sauté pan and return it to medium-high heat. Add the remaining 2 tablespoons of olive oil and swirl it around. Add all the sliced mushrooms in an even layer. Season with pepper and let them cook undisturbed for one full minute before stirring, then allow them to cook for another minute.
• After the second minute, give the mushrooms a stir. They should start to glisten and release their juices. At this point, season them with salt and continue sautéing until deep golden brown and most of the liquid has evaporated, around four minutes. Add the remaining minced garlic and tamari to the pan and cook for another full minute.
• Once the mushrooms are cooked, keep them warm in the pan. Reserve a few spoonfuls of the mushrooms to sprinkle on top later.
• Add the drained pasta to the pan with the mushrooms, along with the creamy spinach sauce and any remaining baby spinach. Use tongs to stir it all together, adding enough of the reserved pasta cooking water to achieve a loose and creamy texture. Season to taste with additional salt and pepper.
• Once the sauce is to your liking and the spinach has wilted, top the pasta with the reserved mushrooms and a sprinkle of chili flakes if you’re feeling adventurous. Enjoy your meal immediately!

Notes

• Any pasta shape is fine! I went with Linguine because that’s what I had on hand.
• I have tried this with a white flour pasta, a brown rice pasta, and a chickpea-based pasta. My honest opinion is that the chickpea pasta was just too bean-y for a sauce that already contains white beans. I know that some folks have dietary restrictions, but I would recommend avoiding a bean-based pasta here.
• You can substitute any of the following for pine nuts: soaked raw sunflower seeds, raw cashews, or macadamia nuts. Macadamia nuts will need an increased soaking time of four hours.
• To make this soy-free, look for a chickpea-based miso and use coconut aminos instead of tamari.
• Getting full browning and caramelization on the mushrooms is what makes this pasta really pop! Take your time browning them and give the mushrooms enough space in the pan.

Keyword creamy pasta, easy vegan recipes, spinach mushroom dish, vegan pasta

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!