CREAMY MUSHROOM AND SPINACH PASTA
This Creamy Mushroom and Spinach Pasta is a rich and satisfying dish, which is perfect for a quick and indulgent meal. The earthy mushrooms, fresh spinach, olive oil, garlic and smooth almond milk sauce blend seamlessly with whole wheat pasta, creating a wholesome and dairy-free alternative to traditional creamy pasta. It’s an excellent choice for weeknight dinners, meal preparation 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
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Sauté
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat
DISH TYPE
Pasta
INGREDIENTS
- 35 grams | 1.23 ounces | ¼ cup whole-wheat pasta (egg-free brand to keep it vegan)
- 50 grams | 1.76 ounces | ½ cup mushrooms, sliced
- 15 grams | 0.53 ounces | ½ cup spinach (loosely packed)
- 37 millilitres | 1.25 fluid ounces | 2½ tablespoons olive oil
- 1 gram | 0.04 ounces | ½ teaspoon garlic, minced
- 60 millilitres | 2.03 fluid ounces | ¼ cup almond milk (unsweetened, plain)
- 30 millilitres | 1.01 fluid ounces | 2 tablespoons reserved pasta cooking water
- 1 gram | 0.04 ounces | ¼ teaspoon fine sea salt or to taste
- 1 gram | 0.004 ounces | pinch black pepper to taste (optional)
- 2 grams | 0.07 ounces | 1 tablespoon fresh basil, chopped (optional, garnish)
- 3 grams | 0.11 ounces | 1 teaspoon nutritional yeast (optional, garnish)
- 1 gram | 0.004 ounces | pinch red pepper flakes (optional, garnish)
FULL NUTRITIONAL INFORMATION
- Calories:6 kilocalories
- Saturated Fat:7 grams
- Carbohydrates:5 grams
- Sugar:4 grams
- Protein:3 grams
- Fat:8 grams
- Fibre: 5 grams
- Sodium:9 milligrams
- Iron:7 milligrams
- Calcium:6 milligrams
- Potassium: 345 milligrams
- Vitamin D:1 grams
PREPARATION
- Boil And Salt The Water: Bring a small pot of well-salted water to a boil. (Aim for water that tastes pleasantly salty.)
- Cook The Pasta: Drop in the pasta and cook until al dente per packet directions. Reserve 2 tablespoons of pasta water and then drain.
- Sauté The Garlic: Place a pan over medium heat, add olive oil, then the garlic and cook until fragrant without browning.
- Cook The Mushrooms: Add sliced mushrooms, and sauté them until lightly browned and they release some juices. Season with a pinch of salt.
- Wilt The Spinach: Stir in spinach and cook until just wilted and vibrant.
- Build The Sauce: At the lower heat, add almond milk and 1 tablespoon of reserved pasta water. Simmer gently and stir it for 2 minutes until lightly creamy, then season with salt and black pepper.
- Combine And Gloss: Add drained pasta and the remaining 1 tablespoon of pasta water. Toss until glossy and well-coated, so adjust seasoning. A sprinkle of nutritional yeast makes Creamy Mushroom And Spinach Pasta taste extra savoury.
- Serve Warm: Plate and then finish with basil and red pepper flakes if you like a little heat.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Creamier Texture: Blend a spoonful of cooked mushrooms with a splash of almond milk, then stir back in for silkiness that keeps creamy mushroom and spinach pasta
- Protein Boost: Toss through cooked chickpeas or pan-seared tofu cubes at the end.
- Seasoning Smart: Salt the pasta water well so the noodles are flavourful before they meet the sauce.
- Right Pan: A wider pan helps the sauce reduce quickly and coat evenly.
- Heat And Aroma: Red pepper flakes and fresh basil lift creamy mushroom and spinach pasta without heaviness.
VARIATIONS
- Gluten-Free: Use gluten-free pasta, so increase reserved pasta water as needed to help emulsify.
- Nut-Free: Swap almond milk with oat milk and simmer a touch longer for body that flatters creamy mushroom and spinach pasta.
- Cheesy Flavour: Stir in dairy-free cheese or extra nutritional yeast at the finish.
- Veg Boost: Add cherry tomatoes or ribbons of courgette during the mushroom stage for colour and freshness.
- Umami Twist: A teaspoon of white miso whisked into the almond milk adds depth.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days and a splash of almond milk revives creamy mushroom and spinach pasta beautifully on reheating.
- Freezing: Freeze for up to 2 months, so thaw overnight in the refrigerator for the best texture.
- Reheating: Warm gently on the hob with a spoon of almond milk or water and toss it until the sauce turns silky again.
