Vegan Mushroom Pasta with Spinach

Samantha Lynn: "Followed the recipe exact except we added shrimp…" Read More


  • 14 ounces pasta (gluten-free, choice, 400 g)
  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 14 ounces mushrooms (400 g sliced)
  • 105 ounces baby spinach (300 g fresh)
  • 1/2 cup vegetable broth (or plant-based cream*)
  • 2 tablespoons soy sauce (optional)
  • salt
  • pepper
  • 2 teaspoons lime juice (optional)
  • parsley (chopped, optional)
  • 1 pinch smoked paprika
  • 5 tablespoons pine nuts
  • vegan Parmesan (optional)
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    Made it


    Samantha Lynn 17 days ago
    Followed the recipe exact except we added shrimp; we are pescetarian. It was delicious!!! 😁
    Astra a month ago
    Turned out really well I would use more mushrooms next time though as they shrink down so much
    Belotti a month ago
    Really liked it! It was really easy to put together. Used coconut milk instead of the vegetable broth. Finished with a dash of lime that made a huge difference by adding needed acidity. Will make it again for sure!