Creamy Spinach & Mushroom Pasta (Vegan)
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5 from 8 votes

Creamy Spinach & Mushroom Pasta (Vegan)

Creamy Spinach & Mushroom Pasta is easy to make in under 30 minutes with only a few basic ingredients. You won't miss the dairy or oil in this delicious dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 525kcal
Author Amy Katz

Ingredients

  • 12 ounces pasta (gluten-free, if preferred) 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
  • 1/4 cup GO VEGGIE® Vegan Grated Parmesan Style Topping plus extra for topping
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta in a large pot according to the package directions. Drain and set the cooked pasta aside.
  • Meanwhile, combine the raw cashews and water in a high-speed blender. Blend for a few minutes until completely smooth.
  • 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.
  • Add the sliced mushrooms and saute until they are soft, adding more water as needed if the pan appears dry. 
  • Add the baby spinach and cooked pasta to the pot. Stir to combine.
  • Then add the cashew mixture from the blender and toss well. The spinach should start to wilt and cook down. Remove the pot from the heat.
  • Add the GO VEGGIE® Vegan Grated Parmesan Style Topping and stir again. 
  • Taste and add salt and pepper, as desired. Serve immediately.
Calories: 525kcal | Carbohydrates: 78g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Sodium: 66mg | Potassium: 750mg | Fiber: 5g | Sugar: 5g | Vitamin A: 56.3% | Vitamin C: 12.2% | Calcium: 10.2% | Iron: 24.2%
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Course: Pasta
Cuisine: Italian
Keyword: Creamy Spinach Mushroom Pasta