Vegan Spinach Mushroom Pasta
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.
Servings: 4
Calories: 538kcal
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
Leftover pasta can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 538kcal | Carbohydrates: 78g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 109mg | Potassium: 756mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2813IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 4mg
