Creamy Mushroom and Spinach Pasta (vegan)
Printed from Inclusive Kitchen — Creamy Mushroom and Spinach Pasta
Creamy Mushroom and Spinach Pasta is a delightful vegan dish that brings together the earthy flavors of mushrooms and the vibrant freshness of spinach. This recipe is not just a feast for the eyes; it’s also a comforting hug in a bowl, perfect for those evenings when you want something hearty yet wholesome. The creamy sauce, made from cashews and nutritional yeast, mimics traditional cream sauces without the dairy, making it a guilt-free indulgence.
Historically, pasta has been a staple in Italian cuisine for centuries, with its origins tracing back to ancient civilizations. While traditional recipes often include cheese and cream, this vegan twist honors the spirit of pasta while embracing a plant-based lifestyle. It’s a great example of how we can adapt classic dishes to meet modern dietary preferences without sacrificing flavor.
As you prepare this dish, you’ll find that the combination of sautéed mushrooms and fresh spinach creates a beautiful contrast in both texture and taste. The cashew cream adds a luscious richness that coats the pasta perfectly, making each bite a creamy delight. And if you’re wondering about the nutritional yeast, think of it as the secret ingredient that adds a cheesy flavor without any dairy—perfect for those who are lactose intolerant or simply prefer to keep things plant-based. So, grab your apron and let’s dive into this deliciously creamy pasta dish that will leave you feeling satisfied and nourished!
Ingredients
- 12 oz whole wheat pasta
- 1 cup raw cashews
- 1.5 cups water
- 0.5 cup nutritional yeast
- 2 tbsp olive oil
- 4 cloves garlic
- 8 oz mushrooms
- 5 cups fresh spinach
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours, or overnight if possible. This softens them, making it easier to blend into a creamy sauce.
- Once the cashews are soaked, drain and rinse them. In a blender, combine the cashews with 1.5 cups of fresh water and nutritional yeast. Blend until smooth and creamy, about 1-2 minutes.
- In a large pot, bring salted water to a boil. Add 12 ounces of whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them.
- Add 8 ounces of sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and tender. This step enhances their flavor.
- Once the mushrooms are cooked, add 5 cups of fresh spinach to the skillet. Stir and cook for another 2-3 minutes until the spinach wilts down.
- Reduce the heat to low and pour the cashew cream sauce into the skillet with the mushrooms and spinach. Stir well to combine, allowing the sauce to warm through for about 2-3 minutes.
- When the pasta is ready, reserve 1 cup of pasta water, then drain the rest. Add the drained pasta to the skillet with the creamy sauce.
- Toss the pasta in the sauce, adding reserved pasta water a little at a time until you reach your desired creaminess. This helps the sauce adhere to the pasta.
- Finish with 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss again to combine all the flavors.
- Serve the creamy mushroom and spinach pasta warm, garnished with additional nutritional yeast or fresh herbs if desired. Enjoy your plant-based comfort food!
- For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
Nutrition (per serving)
- Calories: 450
- Carbs g: 60
- Protein g: 15
- Fat g: 20
- Sugar g: 3
