The Hungry Carrot is reader-supported. This post may contain affiliate links.

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.

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.

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.

Try these other recipes:

Garlic Toast

Bruschetta

Vegan Spaghetti

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Creamy Vegan Mushroom and Spinach Pasta

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.

Course Dinner, Main Course

Cuisine Italian

Keyword creamy, eggless pasta, mushrooms, pasta, plant-based, spinach, vegan, vegan cheese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

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.

The post Creamy Vegan Mushroom Spinach Pasta appeared first on The Hungry Carrot.