This simple, 30-minute Spinach Mushroom Pasta Recipe tosses seared mushrooms, spinach, garlic, and vegan parmesan with al dente pasta for a restaurant-quality dinner the entire household will love. Vegan, Gluten-Free Choice. 

Searching for a fast but satisfying dish with a contact of sophistication? This Vegan Spinach Mushroom Pasta has all of it. Cooked pasta, mushrooms, and spinach are tossed in a vivid and savory white wine sauce that’s prepared in simply half-hour, providing you with a deceptively fuss-free meal to get pleasure from throughout busy weeknights or get-togethers with household and buddies.

What You Want for Spinach and Mushroom Pasta

This simple pasta dinner comes collectively very quickly with just a few recent substances and pantry staples:

• Pasta: use any pasta form you want! I desire short-cut ridged noodles, like orecchiette, as a result of they maintain the sauce and chunky veggies very well.
• Spinach: recent spinach is finest however frozen works in a pinch. Be sure that to thaw and pat it dry earlier than including it to the pan. 
• Mushrooms: you’ll discover fantastically seared mushrooms in each chunk of this pasta dinner. Go for a mildly earthy and meaty mushroom, like child bella, cremini, or white button mushrooms (or a mixture of all three). Or, in case you love the meaty umami mushroom taste, use a mix of shiitake and portobello mushrooms for extra depth.
• Pink Pepper Flakes: modify the quantity primarily based in your tolerance for warmth or omit them solely for a milder dish. 
• White Wine: go together with a dry white wine, like Sauvignon Blanc or Pinot Grigio. It provides a vivid pop of taste to the straightforward pasta sauce and lifts the flavorful browned bits from the underside of the pan to go away you with a restaurant-quality meal.
• Vegan Parmesan Cheese: its tacky, umami taste ties all the pieces collectively!

Tips on how to Make Spinach Mushroom Pasta

Serving Ideas

You possibly can serve this creamy mushroom pasta by itself for dinner or pair it with easy facet dishes. It’s scrumptious with a slice of vegan garlic bread or my Solar-Dried Tomato Bread and a refreshing salad, like this Shaved Fennel Salad or this Tomato Cucumber Basil Salad, on the facet. 

When you’re searching for extra easy vegan pasta recipes, you’ll additionally love this Spinach & Artichoke Pasta, this Sheet Pan Gnocchi with Tomatoes, and this Solar-Dried Tomato Pasta!

Tips on how to Retailer Leftover Spinach Mushroom Pasta

As soon as the leftover pasta has cooled, switch it to an hermetic container and retailer it within the fridge for as much as 5 days. Freezing isn’t beneficial.

While you’re able to benefit from the leftovers, reheat the pasta in a pan with a splash of water or vegetable broth over medium warmth till it’s warmed by and creamy once more. 

Get pleasure from! When you make this recipe and determine to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I’d additionally like it in case you may go away a remark beneath with a recipe score! Thanks for the help 😊

• 8 ounces 225 g pasta, gluten-free if crucial
• 2 teaspoons + 1/4 teaspoon kosher salt divided; plus extra to style
• 6 ounces 170 g recent child spinach
• 3 tablespoons olive oil
• 16 ounces 550g child bella mushrooms, divided*
• 1 shallot finely diced
• 3-5 cloves garlic minced
• 1/2 teaspoon crimson pepper flakes non-compulsory
• 1/4 cup 60 ml dry white wine (non-compulsory, see notes for subs)
• 1/4 cup 17 g grated parmesan cheese I used dairy free; see notes for subs
• Black pepper to style

• Prep: Slice 3/4 (~12 ounces) of the mushrooms into skinny slices. Chop the remaining mushrooms (4 ounces, about 4 mushrooms) right into a tough cube.

• Prepare dinner the Pasta: Carry a big pot of water to a boil. Add 2 teaspoons of salt and the pasta; prepare dinner till al dente based on package deal directions. Take away 1 cup (235 ml) of pasta water from pot, then drain the pasta and put aside

• Sauté: Within the meantime, heat the oil in a big pan over medium warmth. Add the shallot and sauté for 3 to five min, till translucent. Add the diced mushrooms and sliced mushrooms to the pan and shortly combine to coat in oil, then unfold the mushrooms out evenly throughout the underside of the pan. Depart the mushrooms alone for five minutes to allow them to sear, then sprinkle the remaining salt on prime and blend effectively. Sauté for an additional 5 to 7 minutes, till the mushrooms have launched most of their liquid.

• Deglaze: Add the garlic and crimson pepper flakes (if utilizing) to the pan and sauté for 1 to 2 minutes. Deglaze the pan with white win and sauté for an extra 1 to 2 minutes (if not utilizing wine, skip this step)

• Mix: Add 1/2 cup (120 ml) of the reserved pasta to the pan and produce it to a simmer. Add the parmesan and spinach and blend effectively; proceed to prepare dinner till the spinach has wilted, stirring sometimes. Fold within the pasta and season with extra salt or pepper to style, as desired. If the sauce is just too thick you possibly can skinny it out with extra pasta water.

• Serve: Serve heat and prime as desired. Retailer leftovers within the fridge in an hermetic container for as much as 5 days.

• Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
• Parmesan Cheese Substitute: Substitute the parmesan with 2 tablespoons of dietary yeast; add it with the garlic in step 4.
• Alcohol Free: Omit the alcohol in step 4 and deglaze the pan with the pasta water in step 5 as a substitute; it’s possible you’ll want so as to add extra water to skinny the sauce out to your liking.

Energy: 374kcalCarbohydrates: 50gProtein: 15gFats: 14gSaturated Fats: 3gPolyunsaturated Fats: 2gMonounsaturated Fats: 8gLdl cholesterol: 4mgSodium: 1312mgPotassium: 771mgFiber: 4gSugar: 5gVitamin A: 4111IUVitamin C: 16mgCalcium: 140mgIron: 3mg