Creamy Mushroom and Spinach Pasta
This creamy mushroom and spinach pasta is a hearty and satisfying vegan dish that's perfect for a quick and easy weeknight meal. The combination of sautéed mushrooms, wilted spinach, and a creamy sauce made with non-dairy milk and vegan cream cheese is rich and flavorful, while the addition of grated vegan parmesan cheese adds a nutty depth of flavor. Best of all, this dish can be made in under 30 minutes, making it a great option for busy weeknights.
The origins of creamy mushroom and spinach pasta can be traced back to the Italian Renaissance, when wealthy families would often host lavish banquets featuring elaborate pasta dishes. One such dish, known as "maccheroni alla fiorentina," was made with a creamy sauce made from chicken stock, butter, and Parmesan cheese, and was often served with sautéed mushrooms and spinach. Over time, this dish evolved into the more modern version that we know today, which is made with a vegan-friendly cream sauce and is just as delicious and satisfying as the original.
Creamy Mushroom and Spinach Pasta Creamy Mushroom and Spinach Pasta Creamy Mushroom and Spinach Pasta Creamy Mushroom and Spinach Pasta
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound (450g) spaghetti or other pasta
  • 1 tablespoon olive oil
  • 1/2 pound (225g) cremini mushrooms, sliced
  • 1/2 cup (120ml) non-dairy milk (such as almond or oat milk)
  • 1/2 cup (60g) vegan cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (60g) grated vegan parmesan cheese
  • 1/2 cup (40g) baby spinach, roughly chopped
  • Chopped fresh parsley, for serving (optional)
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Add the mushrooms and cook until tender and browned, about 5 minutes.
  4. Stir in the non-dairy milk, cream cheese, salt, and pepper. Bring to a simmer and cook until the sauce has thickened, about 2 minutes.
  5. Drain the pasta and add it to the skillet with the sauce. Toss to coat.
  6. Stir in the spinach and cook until wilted, about 1 minute.
  7. Serve immediately, topped with vegan parmesan cheese and fresh parsley, if desired.
Why It Works
  • The combination of sautéed mushrooms and wilted spinach provides a hearty and flavorful base for the dish.
  • The creamy sauce made with non-dairy milk and vegan cream cheese is rich and flavorful, without being too heavy.
  • The addition of grated vegan parmesan cheese adds a nutty depth of flavor to the dish.
  • This dish can be made in under 30 minutes, making it a great option for busy weeknights.