- 14 oz (gluten-free) pasta of choice
- 3 tablespoons olive oil
- 1 onion chopped
- 3 cloves of garlic minced
- 14 oz mushrooms (400 g) sliced
- 10,5 oz baby spinach (300 g) fresh
- Approx. 1/2 cup vegetable broth (or plant-based cream*)
- 1-2 tablespoon soy sauce (optional)
- Salt & pepper to taste
- 2 teaspoons lime juice (optional)
- Parsley chopped (optional)
- Pinch of smoked paprika
- 5 tablespoons pine nuts
- Vegan parmesan (optional)
Are you looking for a quick, easy- to- make yet healthy fix to satisfy your cravings? Try out this Vegan Mushroom Pasta with Spinach and thank me later! The great news is that this dish only takes 15 minutes and 3 simple steps to prepare and it is great for both lunch and dinner!
Also, you do not have to be a culinary chef or culinary expertise to make this meal. Literally anyone (old enough to be in a kitchen) can make this meal. If you are a veggie lover and a pasta lover or not, you are in luck with the savory taste of this simple meal.
Why eat your noodles, risotto, polenta, gnocchi or even homemade pasta alone when you can enjoy it even better with the added flavor of some healthy roasted mushrooms and spinach. This recipe isn’t just great with pasta, it makes an amazing combination with Ravioli and Gnocchi.
Whenever I get the chance to make ravioli or Gnocchi, I usually make a lot so I can have a little extra for later. Homemade food is always great to have around. Asides from being a very healthy choice, other added benefit of this meal is that it is dairy-free, vegan, plant-based and absolutely easy and quick to make.
I have personal love for mushroom and spinach and if you are a follower of my content, it is very easy to tell. Mushrooms are a savory, economical and nutritious way to enhance your meals. These meat-like and tasty goodies are low in calories and high in vitamins and minerals.
They are a great source of vitamin D and B vitamins as well as a powerful antioxidant called selenium that helps to support the immune system and prevent damage to cells and tissues. They are used to make different delicacies across different cultures.
One bowl of mushroom soup would do wonder to your taste buds Spinach is one green leafy vegetable that serves as a versatile ingredient for different meals. It can be eaten raw in salads, steamed, blended in a soup or sautéed with other veggies. It is a very rich source of vitamin K and help in promoting good bone health. It is a highly recommended veggie for your meals.
From the volume of positive feedback I’ve gotten from this particular mushroom recipe, it is safe to say that this meal has captured a lot of hearts and taste buds. And just in case you don’t have mushrooms or spinach on hand, you could also add other vegetables, such as zucchini, tomatoes, pumpkin, peppers, carrots based on your preference. Have fun trying it out!
- Cook the pasta in salted water according to the package instructions. Toast the pine nuts in a small pan without additional oil. Then remove from the pan and set aside.
- Heat the olive oil in a large skillet/ pan. Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned.
- Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with soy sauce and a bit of vegetable broth (or plant-based cream). Reduce the heat and cook for about 1-2 minutes longer.
- Add the spinach and cook for further 2-3 minutes until it has wilted. Season with salt and pepper. Optionally, add a splash of fresh lime juice, if you like.
- Once the noodles are "al dente", pour off the cooking water. Put drained pasta to the mushrooms in the pan and toss to combine. Add yeast flakes or vegan parmesan as desired and season with spices to taste again.
- Serve the mushroom pasta with toasted pine nuts.