Vegan Mushroom Spinach Pasta

Highlighted in: Main Meals Everyone Enjoys

This easy dish brings together mushrooms, fresh spinach, and toasted pine nuts in a veggie-friendly pasta that's perfect for busy nights.
Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Tue, 15 Apr 2025 20:53:29 GMT
A pot of linguine mixed with mushrooms, spinach, and pine nuts, with a wooden spoon ready to serve. Save it
A pot of linguine mixed with mushrooms, spinach, and pine nuts, with a wooden spoon ready to serve. | kylierecipes.com

Tasty Vegan Pasta with Mushrooms and Spinach

I stumbled upon this awesome pasta combo that totally changed my mind about plant-based cooking. One evening when I needed something fast but filling, I threw together some golden mushrooms and bright spinach. Now it's become my go-to meal. There's something magical about those caramelized mushrooms mixed with wilted greens and al dente pasta - it's basically a hug in food form.

What You'll Need

What makes this dish great is how basic the ingredients are! Most stuff is probably sitting in your pantry right now. We need your choice of pasta, some fresh mushrooms, green spinach, aromatic garlic and onions. I always add a bit of soy sauce for extra flavor, and those crunchy pine nuts sprinkled on top really make it seem special.

Cooking Steps

Here's how we whip up something amazing in just 15 minutes. First, get your pasta boiling in plenty of salty water. Meanwhile, brown those pine nuts in a dry skillet until they smell nutty - just keep an eye on them! Next, sauté your mushrooms, onions and garlic in some olive oil until they're fragrant and soft. Add a dash of soy sauce with some broth, toss in that spinach, and we're nearly done.

Customize It

What I really love about this dish is how adaptable it is. Sometimes I'll swap in zucchini for the spinach or throw in a handful of sweet cherry tomatoes. When I want something richer, I'll pour in some plant-based cream for a silky sauce. And nutritional yeast is a game-changer - it gives this amazing cheese-like flavor that even my meat-eating buddies can't get enough of.

A gray bowl filled with fettuccine pasta, sautéed mushrooms, fresh spinach, and sprinkled with pine nuts and grated cheese. Save it
A gray bowl filled with fettuccine pasta, sautéed mushrooms, fresh spinach, and sprinkled with pine nuts and grated cheese. | kylierecipes.com

The Magic Behind It

What's really cool about this meal? It shows that veggie dishes can be just as satisfying as any other meal. Those mushrooms give you that meaty bite, the spinach adds color and freshness, and everything comes together faster than food delivery would arrive. Plus it's packed with good stuff for your body!

Insider Tips

After making this pasta countless times, I've learned a few tricks. Don't jam too many mushrooms in your pan - they need room to get that yummy golden color. Watch those pine nuts like a hawk, they'll burn in a flash. And always taste as you cook - every component should have its moment to shine.

Storage Tips

About leftovers - though this pasta rarely survives until the next day at my place! If you do have extras, stick them in a sealed container and they'll stay yummy in the fridge for around three days. When you're ready to eat it again, warm it slowly on the stove with a splash of vegetable broth to bring back its sauciness.

Great Pairings

Want to know what goes really well with this pasta? I love having it alongside a simple green salad with just a bit of lemon juice and olive oil. Sometimes I'll throw together some quick garlic bread using a crusty loaf brushed with oil and rubbed with fresh garlic. It's fantastic for mopping up all that tasty sauce.

Finishing Touches

Now for the fun part! Scatter those warm pine nuts on top for an amazing crunch. A sprinkle of vegan parmesan or nutritional yeast makes everything taste richer. I sometimes add a tiny bit of smoked paprika for warmth or whatever fresh herbs I've got growing.

Why You'll Enjoy This

This pasta has gotten me through so many busy evenings. When I'm exhausted but still want something homemade and tasty, I turn to this recipe. The way those mushrooms turn golden brown and the spinach melts into the sauce feels like restaurant food, but even better because you made it yourself!

Fun Variations

Over time I've played around with different twists. Sometimes I mix in some sun-dried tomatoes for sweetness or toss in roasted red peppers for a pop of color. Adding fresh basil makes it taste summery, and a bit of fresh thyme gives it an amazing earthy flavor. Think of this recipe as just your starting point to get creative.

A bowl of fettuccine pasta is topped with sautéed mushrooms, spinach, pine nuts, and grated cheese, set on a wooden surface with some ingredients in the background. Save it
A bowl of fettuccine pasta is topped with sautéed mushrooms, spinach, pine nuts, and grated cheese, set on a wooden surface with some ingredients in the background. | kylierecipes.com

Speedy Mealtime Wonder

It's amazing how quickly this all comes together - just 15 minutes! I'm a big fan of meals that don't keep you slaving away in the kitchen forever. The pasta cooks while you handle everything else, and suddenly dinner's ready to eat. It's perfect for those nights when you want something delicious but can't spend hours cooking.

Résumé

This easy dish brings together mushrooms, fresh spinach, and toasted pine nuts in a veggie-friendly pasta that's perfect for busy nights.

FAQ sur la recette

→ Can I swap out the mushrooms?
Sure, any kind works! Button, cremini, or wild mushrooms will all taste great in the simple, light sauce.
→ What can replace pine nuts?
Walnuts or sunflower seeds are great substitutes. Toast them lightly for a similar crunchy flavor.
→ How can I make this creamy?
Use plant-based cream or coconut milk instead of the broth. It'll give the sauce a richer texture but stay vegan.
→ What’s the best pasta to use?
Long noodles like spaghetti or shorter cuts like penne both hold the sauce well—use what you like!
→ Is this good for leftovers?
It’s best fresh, but leftovers can be kept in the fridge for a couple of days. The veggies might release some liquid upon reheating.

Vegan Mushroom Spinach

Quick veggie-loaded pasta with mushrooms, spinach, and a crunchy pine nut topping. Completely plant-based and ready fast!

Préparation
5 minutes
Temps de cuisson
10 minutes
Durée totale
15 minutes
Écrit par: Kylie

Type de recette: Main Dishes

Niveau de difficulté: Simple

Cuisine: Plant-Based Italian

Quantité obtenue: 4 Nombre de portions (4 servings)

Régimes: 100% végétal, Végétarien(ne), Sans gluten, Sans produits laitiers

Composition

01 14 ounces (400g) of any pasta you like
02 3 tbsp olive oil
03 1 finely diced onion
04 3 minced garlic cloves
05 14 ounces (400g) of sliced mushrooms
06 10.5 ounces (300g) of fresh spinach leaves
07 Half a cup veggie stock
08 1-2 tbsp soy sauce
09 Salt and black pepper as needed
10 2 tsp fresh lime juice
11 Chopped fresh parsley
12 5 tbsp of toasted pine nuts
13 A hint of smoked paprika
14 Optional: Plant-based parmesan

Étapes de réalisation

Étape n°01

Cook pasta in boiling salted water as per instructions on the package.

Étape n°02

In a dry pan, toast the pine nuts until lightly browned. Pull them off the heat and keep them aside.

Étape n°03

Cook diced onion and mushrooms in olive oil for about 3 minutes, then toss in minced garlic for 30 seconds.

Étape n°04

Pour in vegetable broth and soy sauce. Simmer briefly, around 1-2 minutes, then mix in spinach until just wilted.

Étape n°05

Combine your drained pasta with cooked veggies, season it well, and sprinkle the top with pine nuts.

Détails supplémentaires

  1. Add some plant-based cream if you prefer
  2. Takes just 15 minutes to make
  3. Works great with any kind of pasta

Outils et ustensiles nécessaires

  • Big frying pan
  • Pot for boiling pasta

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Pine nuts (tree nuts)
  • Gluten (if wheat-based pasta is used)
  • Soy (soy sauce)

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 380
  • Matières grasses: 16 gr
  • Glucides: 52 gr
  • Protéines: 12 gr