Creamy Vegan Spinach Mushroom Pasta is easy to make in under 30 minutes with only a few ingredients. You won't miss the dairy in this delicious pasta recipe made with raw cashews and vegan parmesan-style cheese.
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Raw cashews are a magical ingredient for making creamy dairy-free pasta sauces. They're key in recipes like lemon asparagus pasta, sun-dried tomato pasta, and this Vegan Spinach Mushroom Pasta.
This dish also gets a boost of extra cheesy flavor thanks to dairy-free parmesan cheese.
Along with garlic, mushrooms, and spinach, it's an easy meal that's perfect for both busy weeknights and special occasions.
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Why you'll love this recipe
- It only requires 6 ingredients (plus salt and pepper).
- You can make it in half an hour.
- It's quick, easy, and delicious.
Ingredients
- Pasta (any shape, such as penne or spaghetti)
- Raw cashews
- Fresh garlic
- Mushrooms (white button or brown cremini)
- Baby spinach
- Vegan parmesan cheese
- Salt and pepper
Variations
- If you like a spicy kick, sprinkle in some crushed red pepper flakes
- Use nutritional yeast in place of vegan parmesan
- Add a squeeze of lemon and fresh herbs like basil or parsley for brightness
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- To make Vegan Spinach Mushroom Pasta, first cook the pasta until al dente according to the package directions.
- Meanwhile make a cashew cream by blending the raw cashews with water in a high-speed blender.
- Saute the garlic and mushrooms until tender.
- Combine with the spinach, cooked pasta, cashew cream, vegan parmesan cheese, and salt and pepper. Toss well and enjoy with some extra cheese sprinkled on top, if desired.
Amy's tip
Saute the garlic and mushrooms in the same pot you used to cook the pasta for less cleanup.
Serving suggestions
Vegan Spinach Mushroom Pasta is a complete meal on its own. It's also wonderful with a simple salad dressed with white balsamic vinaigrette.
If you have more time, try it with lemony savoy cabbage slaw, strawberry kale salad, or chickpea and eggplant salad.
And if you're entertaining, enjoy it with beverages like berry cocktails or pineapple mojitos.
Storing
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Recipe FAQs
Raw cashews have been steamed to remove the shells and their toxins.
They are the same plant, but baby spinach is harvested early so the leaves are more tender with a sweeter flavor than mature spinach.
My favorite brands of vegan parmesan are Follow Your Heart and Violife.
More ways to use raw cashews
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Vegan Spinach Mushroom Pasta
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Equipment
- high speed blender
Ingredients
- 12-16 ounces pasta, (gluten-free, if necessary) any shape
- 1 cup raw cashews, (soak for 30 minutes in hot water if you do not have an high-speed blender)
- 1 cup water
- 2 cloves garlic, minced
- 8 ounces mushrooms, (white button or cremini) sliced
- 4 cups baby spinach
- ¼ cup vegan grated parmesan-style cheese, plus extra for topping
- salt and pepper, to taste
Instructions
- Cook the pasta in a large pot according to the package directions. Drain, keeping the cooked pasta in the strainer, and set aside.12-16 ounces pasta
- Meanwhile, combine the raw cashews and water in a high-speed blender. Blend for a few minutes until completely smooth.1 cup raw cashews, 1 cup water
- In the same pot you used to cook the pasta, warm about 2 tablespoons of water over medium heat. Add the garlic and saute for 30 seconds.2 cloves garlic
- Add the sliced mushrooms and saute until they are soft, adding more water as needed if the pan appears dry.8 ounces mushrooms
- Add the baby spinach and cooked pasta to the pot. Stir to combine.4 cups baby spinach
- Then add the cashew mixture from the blender and toss well to coat. The spinach should start to wilt and cook down. Remove the pot from the heat.
- Add the vegan parmesan-style cheese and stir again.¼ cup vegan grated parmesan-style cheese
- And salt and pepper, to taste. Serve immediately with extra vegan parmesan, if desired.salt and pepper
Notes
Nutrition
Nutritional information is an estimation only.
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Courtney says
This was so flipping good I can’t even believe it.
Amy Katz says
Thank you so much, Courtney!
Marina says
I added red pepper flakes, oregano, and garlic powder. This was very yummy!
Amy Katz says
Those sound like great additions, Marina! I'm glad you enjoyed the pasta.
LisaRose says
Loved how quick & easy this one was, Amy. I threw the juice of one lemon and 2 tsps nooch into the sauce. I had no mushrooms (not a big fan) and this was really tasty.
Amy Katz says
Thanks so much, LisaRose! I love the substitutions you made.
Louise says
Delicious. I had some
asparagus to use up, so sauteed them a bit before adding in the mushrooms.
Amy Katz says
Thank you, Louise! Asparagus is a great addition. Thanks for the idea!
Robert says
Absolutely wonderful pasta dish made even better by the fact it is so quick and easy to prepare.
Amy Katz says
Thank you, Robert! I'm so happy you enjoyed it.
Madalyn says
I made this recipie and it was delicious and oh- so creamy, but I was wondering if you could substitute the cashews with walnuts?
Amy Katz says
I glad you enjoyed it, Madalyn! I don't think it would be as creamy with walnuts, but I haven't tried them myself.
Marcy says
Amy this dish was amazing. Fast, easy, and delicious. No left-overs to worry about here. Always looking for something new when preparing meals for my grown daughters who are both vegan. I have enjoyed every one of your dishes that I have prepared and I apologize for not commenting sooner. Thank you so much! Going to try the cream of tomato soup tomorrow.
Amy Katz says
I'm so happy everyone enjoyed it, Marcy!
carolien says
My entire family loved it!!! So easy and delicious! I did add a little white wine to the mushrooms while they were sautéing, but otherwise exactly as written. Thanks, this will be added to our rotation!
Amy Katz says
I'm so happy to hear this, Carolien! I'm going to have to try your addition of the wine. Thank you for sharing!
Sabeeha says
Just tried this and it's so good! Definitely making it again
Amy Katz says
I'm so happy you enjoyed it, Sabeeha!
Chanel Cartell says
Just made this with gnocchi and couldn’t BELIEVE how delicious and creamy it turned out. Officially adding it to my “vegan dishes to make for non-vegan friends to impress them” list. Thanks for sharing 😃
Amy says
Thank you so much, Chanel! I will have to try it with gnocchi next time!
Kari says
Omg wow, this is so creamy, "cheesy" and delicious! Ive made 2 times so far. This is my go to pasta recipe! Wouldn't change a thing
Amy says
Thank you, Kari! 🙂