CREAMY MUSHROOM AND SPINACH PASTA
This Creamy Mushroom and Spinach Pasta is a rich, satisfying dish perfect for a quick yet indulgent meal. The earthy mushrooms, fresh spinach, olive oil, garlic and smooth almond milk sauce blend seamlessly with whole wheat pasta, creating a wholesome, dairy-free alternative to traditional creamy pasta. It’s an excellent choice for weeknight dinners, meal prep or a comforting lunch. This pasta is a nutrient-dense and deliciously creamy option without the heaviness of dairy-based sauces, packed with plant-based protein, fibre and healthy fats. Serve Creamy Mushroom and Spinach Pasta with crusty whole-grain bread or a fresh garden salad for a well-rounded meal.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free,Nut-Free
DISH TYPE
Pasta
INGREDIENTS
Here is a list of ingredients for Creamy Mushroom and Spinach Pasta:
- ¼ cup whole wheat pasta
- ½ cup mushrooms, sliced
- ½ cup spinach
- ½ teaspoon olive oil
- ½ teaspoon garlic, minced
- ¼ cup almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 126.6 kcal
- Saturated Fat: 0.7 g
- Carbohydrates: 20.5 g
- Sugar: 1.4 g
- Protein: 5.3 g
- Fat: 3.8 g
- Fibre: 5 g
- Sodium: 57.9 mg
- Iron: 1.7 mg
- Calcium: 143.6 mg
- Potassium: 345 mg
- Vitamin D: 0.1 g
PREPARATION
- Cook the pasta: Bring a pot of salted water to a boil and cook whole wheat pasta according to package instructions. Drain and set aside.
- Sauté the garlic: Heat olive oil over medium flame in a pan. Add minced garlic and cook until fragrant for 1 minute.
- Cook the mushrooms: Add sliced mushrooms and sauté for 3-4 minutes until soft and slightly browned.
- Add the spinach: Stir in fresh spinach and cook until wilted for 1-2 minutes.
- Pour in the almond milk: Lower the heat and add almond milk. Stir it to combine. Simmer for 2-3 minutes until slightly thickened.
- Combine with pasta: Add the cooked pasta to the pan, tossing everything together until well coated in the creamy sauce.
- Serve warm: Garnish with fresh basil, nutritional yeast or red pepper flakes if desired.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Extra creaminess: Blend half of the cooked mushrooms with almond milk before adding.
- More protein: Toss in cooked chickpeas or tofu for added plant-based protein.
- Rich flavour: Add a dash of nutritional yeast or vegan Parmesan for a cheesier taste.
- Serving ideas: Serve with whole grain garlic bread or a crisp side salad.
- Spice it up: A pinch of chilli flakes enhances the flavour beautifully.
VARIATIONS
- Gluten-Free: Use gluten-free pasta instead of whole wheat.
- Nut-Free Alternative: Replace almond milk with oat milk for a nut-free version.
- Cheesy Flavour: Stir in dairy-free cheese or a sprinkle of nutritional yeast.
- Extra Vegetables: Add cherry tomatoes, zucchini or bell peppers for a colourful touch.
- Miso Twist: Stir in a teaspoon of miso paste for umami depth.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months in a sealed container.
- Reheating: Warm on the stovetop with a splash of almond milk to restore creaminess.