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We really love how simple and easy it is to make this Spinach and Mushroom Pasta recipe. With just a handful of pantry staple ingredients and your favorite pasta, you can make this creamy vegan pasta recipe in just 30 minutes.
This mushroom pasta recipe is perfect for everyone and we aren’t exaggerating. Made with sauteed mushroom, spinach, sun-dried tomato, and garlic, this spinach and mushroom pasta recipe is so simple and easy to make yet full of flavor. It is perfect for everyone, whether you are on a vegan diet, or you decide to add in some protein like grilled chicken. If you prefer to add in some parmesan cheese or cream cheese, this healthy mushroom pasta dish is the perfect vegetarian dish to serve the family. We love serving this spinach and mushroom pasta with this grilled Italian chicken breast.
Table of Contents
Why you will love this vegan pasta recipe
- Easy and simple: It is so easy to make this spinach and pasta recipe. In just 30 minutes, you will have a meal ready for the family.
- Full of flavor and versatile: Loaded with flavor, this mushroom pasta dish is so good and versatile to enjoy as is or served with any protein of your choice.
- Can be made vegetarian: If you want to add some parmesan cheese go right ahead. This mushroom pasta can be converted into delicious creamy vegetarian pasta. We highly recommend adding some parmesan cheese! so good!
Ingredients for this homemade mushroom pasta and substitutes
- Farfalle pasta: or you can use any pasta of your choice. consider using lentil or chickpea pasta for a much healthier option.
- kosher salt and ground pepper, to taste
- Oil: use olive oil or avocado oil
- Button mushrooms, sliced: you can get these already sliced at the store to buy you time. please use fresh mushrooms if you can instead of canned mushrooms.
- Sun-dried tomatoes, thinly sliced: there are two kinds. you may find some sun-dried tomatoes in packets or packed in oil. The ones in packets are healthier technically but the ones packed in oil are so much more flavorful. Your choice though.
- 6 oz spinach, coarsely chopped: please use fresh spinach if you can. Frozen is also fine to use.
- Garlic cloves: better to use fresh garlic for the best flavor, but you may substitute it with garlic powder if you are in a pinch.
- Milk: We used almond milk (dairy-free) to keep this pasta dish vegan. Feel free to use another dairy-free option like coconut milk, or cashew milk. If you don’t care, you can use 2% or any other milk of choice.
- Gluten-free flour: use any other flour of choice.
- Parsley: used to garnish and for added flavor but it can be omitted.
How to make this mushroom and spinach pasta at home
Cook the pasta in salted water according to the package direction. Drain and set aside.
Meanwhile, in a large skillet, heat the olive oil.
Sauté the mushrooms and sun-dried tomatoes, for 3-4 minutes, stirring occasionally.
Add in the spinach and garlic and continue to sauté until wilted.
In a small bowl whisk the almond milk and flour until no visible lumps.
Pour the milk mixture over the sautéed veggies and stir to combine. The sauce should begin to thicken almost immediately.
While the pan is still on the heat, stir in the cooked pasta and parsley.
frequently asked questions
Absolutely. Mushrooms go so well with almost any pasta dish. It makes for a great addition to your pasta dish. The mushrooms are usually sauteed first before adding to the pasta.
You sure can. A much healthier alternative to using heavy cream is to use milk instead. If you don’t care much for the creamy rich pasta that most people go for, then simple milk will be a great substitute. You can use any milk too.
Yes. In fact, coconut milk that is in cans is one of our favorite heavy cream substitutes when we are looking to make a creamy dense pasta dish. They are just as creamy and just as delicious. It makes for such a great substitute for heavy cream.
To reheat this spinach pasta you have two options. You can either just pop your leftovers in the microwave for 60-90 seconds or you can reheat them over your stovetop. To reheat over your stovetop, add leftover pasta in a saucepan or pot, add in a little bit of milk, about 1/4 cup. Give it a good toss over medium heat until it is heated through.
what to serve with this mushroom and spinach pasta dish
- Jerk Chicken Recipe
- Honey Mustard Chicken
- Cilantro Lime Grilled Salmon
- Almond Crusted Chicken Breast
- Baked Parmesan Crusted Chicken Breast
- Blackened Salmon
- Parmesan Oven-roasted Chicken
More recipes you may like
- Crispy Baked Chicken Thighs
- Indian Chicken Curry
- Chicken Carbonara
- Chicken Lo Mein
- Honey Baked Chicken Drumsticks
- Cheesy Chicken and Mushroom Skillet
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Spinach and Mushroom Pasta
Ingredients
- 8 oz farfalle pasta, or any pasta of choice
- kosher salt and ground pepper, to taste
- 1 tbsp olive oil, or avocado oil
- 10 oz button mushrooms, sliced
- 3 oz sun-dried tomatoes, thinly sliced
- 6 oz spinach, coarsely chopped
- 3-4 garlic cloves, minced
- 1 cup almond milk, or any milk of choice
- 1 tbsp GF flour, or any other flour
- 1/4 cup minced parsley
Instructions
- Cook the pasta in salted water according to the package direction. Drain and set aside.
- Meanwhile, in a large skillet, heat the olive oil.
- Sauté the mushrooms and sun-dried tomatoes, for 3-4 minutes, stirring occasionally.
- Add in the spinach and garlic and continue to sauté until wilted.
- In a small bowl whisk the almond milk and flour until no visible lumps.
- Pour the milk mixture over the sautéed veggies and stir to combine. The sauce should begin to thicken almost immediately.
- While the pan is still on the heat, stir in the cooked pasta and parsley.
Notes
- use any pasta of choice, especially if you are looking to cut down on the carbs. consider using lentil or chickpea pasta.
- spinach can be fresh or frozen.
- we recommend using fresh mushrooms instead of canned mushrooms.
- milk: any milk of your choice can be used in this recipe.
- note: to reduce the fat content, we did not add any cheese, but you may add in 1/4 cup of parmesan cheese or cream cheese. mix it in with the sauteed spinach.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a picky eater and I make this at least once a week because I love it so much. Everyone who I’ve made it for has loved it too! Cannot thank you enough for sharing this recipe the only differences I do is I use heavy cream, extra mushrooms, the oil from the sundried tomatoes jar instead of olive oil, and I cook the garlic longer then add the spinach so it doesn’t get soggy. Love it!
I added corn starch to thicken the sauce because the flour didn’t thicken the milk. Added more garlic, parmesan cheese, and hot chili flakes. Pretty good! Made for meal prep lunches. Reminds me of Macaroni Grill’s Pasta Milano but a much healthier version.
Perfect ! I didn’t know milk and flour ( I used corn starch ) makes a creamy sauce !!!! Added hot pepper !
Hot peppers make everything taste better!
This is an amazing recipe!! The flavours came out really well. I used fresh cream instead of milk 😀 (so it was not as healthy as intended). Quite easy to execute also!
That works too! lol
What are you thoughts on freezing leftovers?
I used oyster, king oyster, and morel mushrooms, and fresh home grown spinach
Amazing flavors
In thinking separating and freezing half before the milk/flour mixture goes in…
Super flavorful dish
thats a good idea. it should be fine freezing
Tried this out and it was amazing! Thank you for the recipe and idea.
We now eat this twice a month! Thank you!
I made it for my family today and it was a hit. It will be a repeat dish. Thank you!
So glad you loved it
Hello! Can I use mustard leaves instead of spinach?
Hi. I’ve never tried it but I don’t see why not?