Creamy Vegan Mushroom Spinach Pasta

side view of a plate with vegan spinach pasta with balsamic mushrooms

5 from 35 votes

Creamy Vegan Mushroom Spinach Pasta

A quick recipe for vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Italian

Keyword: creamy vegan pasta recipe, mushroom pasta recipe, recipe for spinach pasta

Servings:

Author: Vegan Richa

Ingredients

8 to 10 oz orichetti

For the Mushrooms:

2 tsp oil
1/2 cup onion
3 cloves garlic
8 oz mushrooms sliced
1/4 tsp salt
2 tsp balsamic vinegar
2 tbsp white wine
1/2 cup water
1/2 tsp thyme
1/2 tsp smoked paprika
1 tbsp of soy sauce or 2 tsp Worcestershire sauce

For the Sauce

1/2 cup cashews soaked for at least an hour or do a quick soak by boiling them for 5 minutes
1 tbsp flour
1 cup water
1/3 tsp salt
3/4 tsp garlic powder or 6 cloves of roasted garlic
1/4 tsp each sage, thyme and oregano
1/4 tsp ground mustard
1/4 tsp onion powder
2 tsp extra virgin olive oil
1/2 tsp balsamic vinegar
2 tsp nutritional yeast optional - use a tsp of miso instead
3-4 oz fresh spinach

US Customary - Metric

Instructions

Cook pasta according to the instructions on the pack.
Heat 2 tsp of oil in a frying pan. Cook the minced onion, garlic, and mushrooms with a pinch of salt for 7 to 8 mins until they are golden brown.
Add balsamic vinegar, white wine, 1/2 cup water, thyme, and smoked paprika along with your soy sauce. Cook partially covered for another 10 mins.
For making the creamy pasta sauce, blend all the ingredients listed under sauce in a blender or food processor. Bring the sauce to a boil in a medium-sized pan. Carefully taste and adjust salt and flavor of the sauce. Add the cooked pasta and toss. Add the fresh spinach and mix it in until wilted.
Take the saucepan off the heat.
Top with the sauteed balsamic mushrooms and serve

Video

Notes

I recommend you serve this right away, stove to table, so to speak.
However, you can reheat leftovers on the stove the next day. I recommend warming it up on medium heat, adding a splash of nut milk. The sauce firms up quite a bit overnight.
You can use miso paste instead of nutritional yeast. Miso is a Japanese seasoning made from fermented soybeans and has a rich, salty flavor you will love.
I use fresh spinach but you could get away with frozen and thawed spinach. Make sure to blot the thawed spinach dry between layers of kitchen towels
To make the pasta nut-free, you can use my nut-free Alfredo. or use silken tofu like my Spinach Artichoke Pasta Bake

Nutrition

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