Creamy Spinach Mushroom Pasta
A weeknight pasta with browned mushrooms, garlic, spinach, and a silky vegan cream sauce. Make it when you want a fast, satisfying dinner.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeThis creamy spinach and mushroom pasta is an Italian-style weeknight dinner built from a few pantry and produce staples. Mushrooms are browned first for deeper flavor, then tossed with garlic, spinach, and a simple vegan cream sauce.
This version works because it uses reserved pasta water to help the sauce cling to the noodles instead of sitting heavy in the pan. Choose a short pasta with ridges or twists so the sauce catches well, and avoid boiling the sauce hard once the cream is added.
Ingredients
- 8 oz (225 g) penne or fusilli
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) cremini mushrooms, sliced
- 1/2 tsp kosher salt, plus more for the pasta water
- 1/4 tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 4 cups (120 g) baby spinach
- 3/4 cup (180 ml) unsweetened oat cream or soy cooking cream
- 2 tbsp (10 g) nutritional yeast
- 1/4 tsp red pepper flakes
- 1/3 cup (80 ml) reserved pasta water, plus more as needed
- 1 tbsp (15 ml) lemon juice
- 2 tbsp basil leaves, torn (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions; reserve 1/3 cup (80 ml) of the pasta water, then drain.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until browned and any released moisture has cooked off, 6-8 minutes.
- 3
Reduce the heat to medium and add the garlic and red pepper flakes. Cook, stirring constantly, until fragrant but not browned, about 30 seconds.
- 4
Add the spinach by handfuls and cook over medium heat until just wilted, 1-2 minutes. The pan should look moist but not watery.
- 5
Pour in the oat or soy cream and stir in the nutritional yeast. Bring to a gentle simmer over medium-low heat and cook until slightly thickened, 2-3 minutes.
- 6
Add the drained pasta, reserved pasta water, and lemon juice. Toss over medium-low heat until the sauce coats the pasta and looks glossy, 1-2 minutes; add another splash of pasta water if it seems too thick.
- 7
Taste and adjust with more salt and pepper if needed. Serve hot, topped with torn basil if using.
Tips for the Best Creamy Spinach Mushroom Pasta
- Brown the mushrooms well before adding the garlic; if they steam instead of color, the sauce will taste flatter and more watery.
- Use unsweetened oat cream or soy cooking cream for a more neutral, Italian-style flavor. Full-fat coconut cream works, but it will give the pasta a noticeable coconut taste.
- Reserve the pasta water before draining. A few spoonfuls help emulsify the sauce and loosen it without making it oily.
- Baby spinach is the quickest option, but mature spinach works too; remove thick stems and chop it so it wilts evenly.
- For extra savoriness, add 1 tablespoon (15 ml) white miso with the cream, or finish with a little extra nutritional yeast.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or saucepan over low heat with a splash of water or plant milk to loosen the sauce. Freezing is possible for up to 1 month, but the sauce may separate slightly after thawing.
Frequently Asked Questions
Can I use coconut cream in this pasta?
Yes. It will still make a creamy vegan sauce, but it adds a distinct coconut flavor that is less traditional for an Italian-style pasta. Oat or soy cream gives a more neutral result.
What pasta shape works best?
Short shapes like penne, fusilli, or rigatoni hold the sauce well. Long pasta such as fettuccine also works if that is what you have.
How do I keep the sauce from getting too thick?
Add reserved pasta water a little at a time while tossing the pasta in the sauce. The starch in the water helps the sauce stay silky instead of clumpy.
Can I make this ahead?
You can slice the mushrooms and mince the garlic a day ahead. The finished pasta is best freshly made, since creamy vegan sauces thicken as they sit.
Quick Info
Prep Time
10 min
Cook Time
20 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
