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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.
Course
Pasta
Cuisine
Italian
Special diet
gluten-free option, vegan
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
4
Calories
525
kcal
Author
Amy Katz
Equipment
High Speed Blender
kitchen tongs
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
¼
cup
GO VEGGIE® Vegan Grated Parmesan Style Topping
plus extra for topping
salt
to taste
pepper
to taste
US Customary
-
Metric
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.
Notes
Leftover pasta can be refrigerated for up to 3 days.
Nutrition
Calories:
525
kcal
|
Carbohydrates:
78
g
|
Protein:
19
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Sodium:
66
mg
|
Potassium:
750
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
2815
IU
|
Vitamin C:
10.1
mg
|
Calcium:
102
mg
|
Iron:
4.4
mg