My favourite simple recipe for a creamy vegan mushroom and spinach pasta dish. This recipe is healthy, easy to make and is ready in under 20 minutes. It makes for a perfect lunch or dinner...I've lost count how many times I've made this during the semester.
Ingredients: (serves 4)
400g whole wheat penne (or your favourite pasta)
3 tbsp extra virgin olive oil
1-2 garlic cloves, grated finely
1 onion, chopped
400g chestnut mushrooms, cleaned and sliced
300g fresh baby spinach
150ml vegetable stock (vegan cream also works)
50g vegan parmesan
4 tbsp pine nuts, to garnish
Parsley chopped (optional)
a good pinch of chilli flakes (optional)
salt and black pepper, to taste
Method:
Cook the pasta in salted water according to the package instructions.
Toast your pine nuts in a small pan for about 5 minutes. Then remove them from pan and set aside.
Heat your olive oil in a large pan. Toss in the mushrooms and onions and sauté for about 3-4 minutes until lightly browned.
Next add in your grated garlic and cook for 30 seconds, followed by the vegetable stock (or vegan cream). Reduce heat and simmer for 5-7 minutes.
Add the spinach and cook for an additional 3-5 minutes or until wilted. Season with salt and pepper to taste.
Once your pasta is cooked, pour out the cooking water (reserving one cup to add into the pasta sauce). Add pasta and pasta water to the mushrooms in the pan and stir to combine. Top with your favourite parmesan cheese as desired and season with chilli flakes to taste (optional but I like the extra kick).
Serve the mushroom pasta with toasted pine nuts and fresh parsley.
Enjoy!!
Make sure to like and leave a comment you enjoyed this recipe!!
Nutritional Information (per serving)
Calories: 390kcal
Protein: 14.6g
Sugars: 5.2g
Fat:12.3g
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