Creamy Spinach Mushroom Pasta (Vegan)
Spinach Mushroom Pasta is luxuriously creamy and easy to make in 30 minutes. You won't miss the dairy or oil in this delicious and healthy vegan recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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- 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
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.
Leftover pasta can be refrigerated for up to 3 days.
Calories: 525kcal | Carbohydrates: 78g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Sodium: 66mg | Potassium: 750mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2815IU | Vitamin C: 10.1mg | Calcium: 102mg | Iron: 4.4mg