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This creamy vegan mushroom spinach pasta screams comfort food. Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free. Curl up on the couch with a bowl of this next time you need a warm, hearty, and satisfying dish.

vegan mushroom and spinach pasta

I can’t tell you how many stores I have been to looking for the right type of wide eggless noodle. I finally found them! When I have the time and patience I also make my own from this homemade pasta recipe. However, the wide noodles just add something special.

There is something about the ability of a warm bowl of pasta that gives me the coziest of vibes. I can even tell myself it’s healthy with the addition of fresh spinach and mushrooms. Pair it with this homemade garlic bread for the best partner in crime.

vegan pasta ingredients

Instructions

  1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
  2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
  3. Add the garlic and saute for another minute until fragrant.
  4. Add the sliced mushrooms and saute for 3-4 minutes until they soften.
  5. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
  6. When the pasta is done, drain and add to the sauce mixture. Toss to coat. Add the spinach and cook until wilted.
  7. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
  8. Store leftovers in an airtight container in the fridge for 3-5 days.
creamy vegan spinach mushroom pasta

Try these other recipes:

Garlic Toast

Bruschetta

Vegan Spaghetti

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vegan spinach mushroom pasta

Creamy Vegan Mushroom and Spinach Pasta

Allison Crawford at The Hungry Carrot
Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 9 oz Pappardelle or Tagliatelle pasta nests
  • 1 tbsp olive oil
  • 1/2 yellow onion-diced
  • 1 tbsp garlic-minced
  • 8 oz baby bella mushrooms-sliced
  • 2-3 cups fresh spinach
  • 1 cup vegan cream
  • 1/4 cup pasta water-reserved
  • 1/4 cup vegan parmesan- grated (plus extra for garnish)
  • 1 tbsp vegan butter
  • salt and pepper to taste

Instructions
 

  • Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
  • While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
  • Add the garlic and saute for another minute until fragrant.
  • Add the sliced mushrooms and saute for 3-4 minutes until they soften.
  • Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
  • When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if needed to thin the sauce. Toss to coat. Add the spinach and cook until wilted.
  • Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
  • Store leftovers in an airtight container in the fridge for 3-5 days.
Keyword creamy, eggless pasta, mushrooms, pasta, plant-based, spinach, vegan, vegan cheese