If you are on the hunt for a comforting and satisfying meal that bursts with fresh flavors, the Vegan Spinach and Mushroom Pasta Recipe is here to steal the spotlight. This dish manages to be both incredibly simple and impressively gourmet, combining earthy mushrooms, vibrant spinach, and nutty toasted pine nuts with perfectly cooked Chickapea pasta. Every bite is a delightful celebration of texture and taste, making it a fantastic option whether you’re cooking a quick weeknight dinner or impressing friends with a plant-based masterpiece.
Ingredients You’ll Need
These ingredients are humble but crucial, each bringing a unique touch to the dish—from the chewy, protein-packed Chickapea pasta to the bright pop of lemon juice that lifts the flavors beautifully.
- Chickapea pasta (8 ounces/227g): A protein-rich, gluten-free pasta that holds sauce wonderfully and adds a subtle nutty flavor.
- Pine nuts (1/4 cup): Toasted to perfection to add a delightful crunch and buttery flavor.
- Olive oil (1 tablespoon): Used to sauté the aromatic shallots and mushrooms, adding richness.
- Small shallot (1, finely chopped): Provides a sweet, delicate onion flavor to deepen the dish.
- Crimini mushrooms (7 ounces/200g, sliced): Earthy and meaty, they form the hearty base of the sauce.
- Garlic (2 cloves, minced): Adds a fragrant punch that wakes up the entire dish.
- Dijon mustard (1/2 teaspoon): A subtle tang that enhances the sauce’s complexity.
- Italian seasoning (1 dash): Infuses a hint of Mediterranean herbs to complement the veggies.
- Lemon juice (1 teaspoon): Adds brightness and balances the richness with a fresh zing.
- Vegetable broth (1/4 cup): Creates a light sauce that brings everything together without heaviness.
- Baby spinach (1.5 cups, packed): The star green that wilts into the dish, adding vibrant color and nutrients.
- Salt & pepper (to taste): Essential seasonings that elevate every ingredient’s natural flavor.
- Fresh chopped parsley (optional): Adds a fresh, herbaceous finish that brightens the pasta.
- Nutritional yeast (optional): Brings a cheesy, umami element perfect for a vegan touch.
How to Make Vegan Spinach and Mushroom Pasta Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cook the Chickapea pasta according to the package instructions until al dente. This ensures the pasta remains firm with a satisfying bite that won’t get mushy when tossed with the sauce.
Step 2: Toast the Pine Nuts
While the pasta cooks, add pine nuts to a dry skillet over medium-high heat. Toast them for a few minutes, stirring frequently. This small step unleashes a rich, nutty aroma and delicious crunch that will perfectly complement the softer textures of the pasta and vegetables.
Step 3: Sauté Shallots and Mushrooms
Add olive oil to the skillet, then toss in your finely chopped shallot and sliced mushrooms. Sauté for about 4 to 5 minutes, allowing the mushrooms to release their moisture and caramelize slightly for a deep, savory flavor base.
Step 4: Build Flavor with Garlic and Seasonings
Next, stir in the minced garlic, Dijon mustard, Italian seasoning, lemon juice, and vegetable broth. Let the mixture bubble gently for a couple of minutes so the flavors meld together into a light, tangy sauce that’s anything but ordinary.
Step 5: Wilt the Spinach
Stir in the baby spinach, giving it time to wilt down into the sauce. This not only adds a gorgeous, vibrant green color but also layers in fresh, healthy goodness that balances the earthiness of the mushrooms.
Step 6: Combine Pasta and Sauce
Drain the cooked pasta and toss it directly into the skillet with the mushroom and spinach sauce. Mix everything well so each strand of pasta is coated, then taste and adjust with salt and pepper as needed to make sure the flavors are perfectly balanced.
Step 7: Finish and Serve
Finally, plate the pasta and garnish with the toasted pine nuts, fresh chopped parsley, and a sprinkle of nutritional yeast if you like that cheesy vegan vibe. A gentle drizzle of olive oil over the top adds a silky finish that makes every forkful a treat.
How to Serve Vegan Spinach and Mushroom Pasta Recipe
Garnishes
Adding toasted pine nuts and fresh parsley not only enhances the dish visually but also adds a nutty crunch and fresh herbal kick. Nutritional yeast is a wonderful optional topping that delivers a cheesy flavor, making this recipe a delight even for those craving a creamy taste without dairy.
Side Dishes
This pasta pairs beautifully with a simple green salad tossed in lemon vinaigrette or crusty garlic bread for a comforting, full meal. Roasted vegetables on the side can also add another layer of flavor and texture for a well-rounded dinner.
Creative Ways to Present
Serve the pasta in rustic bowls topped with colorful garnishes like edible flowers or microgreens for an elegant touch. For a casual vibe, plate it family-style in a large serving dish where everyone can help themselves, making the meal interactive and warm.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it just as delicious—or even more so—when reheated gently.
Freezing
This dish freezes well if you want to save portions for later. Place cooled pasta in freezer-safe containers and freeze for up to 2 months. Defrost overnight in the fridge for best results before reheating.
Reheating
Reheat the pasta gently on the stovetop over low heat. Adding a splash of vegetable broth or water can help loosen the sauce and keep the mushrooms and spinach tender without overcooking the pasta.
FAQs
Can I use regular pasta instead of Chickapea pasta?
Absolutely! While Chickapea pasta adds extra protein and a unique texture, you can swap it with your favorite pasta type and still enjoy this dish’s fantastic flavors.
Is there a substitute for pine nuts?
Yes, toasted walnuts, almonds, or sunflower seeds work wonderfully to provide crunch and a nutty taste if pine nuts are unavailable or too pricey.
Can I add other vegetables to this pasta?
Definitely! Ingredients like cherry tomatoes, zucchini, or bell peppers can be sautéed along with the mushrooms for extra color and flavor variety.
How do I make this recipe gluten-free?
Using gluten-free pasta options like the Chickapea pasta is a great way to keep this dish gluten-free without sacrificing taste or texture.
What if I don’t have nutritional yeast?
No problem. Nutritional yeast is optional and mainly used for a cheesy flavor. You can skip it or add a squeeze of lemon juice or vegan parmesan at the end for a similar tangy effect.
Final Thoughts
There is something truly special about the Vegan Spinach and Mushroom Pasta Recipe that makes it a staple in my kitchen. It’s vibrant, comforting, and endlessly adaptable, making it a perfect dish to share with friends or enjoy as a wholesome solo treat. Once you try it, I guarantee it will become one of your go-to dinners as well. So grab your skillet and let’s get cooking—you’re in for a delicious adventure!
Print
Vegan Spinach and Mushroom Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A flavorful and nutritious Vegan Spinach and Mushroom Pasta made with chickpea-based pasta, sautéed mushrooms, fresh spinach, and toasted pine nuts. This quick and easy recipe combines simple ingredients for a satisfying plant-based meal perfect for weeknight dinners.
Ingredients
Pasta
- 1 (8 ounce/227g) package Chickapea pasta
Vegetables and Nuts
- 1/4 cup pine nuts
- 1 small shallot, chopped finely
- 7 ounces (200g) crimini mushrooms, sliced
- 2 cloves garlic, minced
- 1.5 cups (packed) baby spinach
- Fresh chopped parsley, to taste (optional)
Seasonings and Liquids
- 1 tablespoon olive oil
- 1/2 teaspoon Dijon mustard
- 1 dash Italian seasoning
- 1 teaspoon lemon juice
- 1/4 cup vegetable broth
- Salt and pepper, to taste
- Nutritional yeast, to taste (optional)
Instructions
- Cook Pasta: Boil a large pot of salted water. Add the Chickapea pasta and cook it al dente according to the package directions. Once cooked, drain and set aside.
- Toast Pine Nuts: Heat a dry skillet over medium-high heat. Add the pine nuts and toast them for a few minutes, stirring often and watching closely to prevent burning. Once golden and fragrant, remove them from the skillet and set aside.
- Sauté Shallot and Mushrooms: In the same skillet, add olive oil along with the finely chopped shallot and sliced mushrooms. Cook for 4-5 minutes until the mushrooms release their moisture and begin to brown.
- Add Aromatics and Seasonings: Stir in minced garlic, Dijon mustard, Italian seasoning, lemon juice, and vegetable broth. Allow the mixture to bubble gently for 1-2 minutes, which helps meld the flavors.
- Wilt Spinach: Add the packed baby spinach to the skillet and stir until the spinach wilts and softens.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sautéed vegetables and toss everything together thoroughly. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the pasta and sprinkle toasted pine nuts on top. Garnish with fresh chopped parsley and nutritional yeast if using. For extra flavor, drizzle with a bit more olive oil. Enjoy your delicious vegan dish!
Notes
- Use chickpea pasta for added protein and a gluten-free option.
- Toast pine nuts carefully as they burn quickly.
- Optional nutritional yeast adds a cheesy flavor and extra nutrients.
- Adjust seasoning at the end to suit your taste.
- Can be served warm or at room temperature.
