Spinach & Mushroom Vegan Pasta
This Spinach & Mushroom Vegan Pasta is a wholesome, satisfying dish that’s packed with savory flavor and creamy texture, without any dairy. Earthy mushrooms and tender spinach are simmered in a light, lemony broth thickened with flour and brightened with a touch of nutritional yeast. The result is a comforting, plant-based meal that comes together in just 30 minutes.
Perfect for weeknights or meal prepping, this one-pan sauce tossed with farfalle pasta is rich, flavorful, and filled with nutrient-dense greens. Add a sprinkle of vegan parmesan and red pepper flakes for an extra kick, and enjoy a pasta dish everyone will love.
Before you get started
Here’s your quick prep checklist to keep things moving smoothly:
- Bring water to a boil and cook farfalle pasta according to the package instructions
- Reserve 1 cup of the pasta water before draining
- Clean and slice mushrooms
- Chop the onion and mince garlic
- Measure flour, broth, and seasonings
- Zest and juice the lemon
- Wash and dry the spinach
- Have a large skillet, mixing spoon, and optional garnishes ready
Once you’ve prepped the ingredients, this recipe comes together in one skillet.
What You Need To Make Spinach & Mushroom Vegan Pasta
All exact quantities and nutritional details can be found in the recipe card below. Here’s what you’ll need:
- Farfalle pasta (or your favorite pasta)
- Olive oil
- Onion
- Baby bella or cremini mushrooms
- Garlic
- All-purpose flour
- Vegetable broth or vegan chicken broth
- Fresh spinach
- Nutritional yeast
- Sea salt and black pepper
- Lemon zest and lemon juice
Optional garnishes: vegan parmesan, chopped parsley, crushed red pepper flakes.
How To Make Spinach & Mushroom Vegan Pasta
Cook the farfalle pasta according to package directions. Before draining, reserve 1 cup of the pasta water and set the pasta aside.
In a large skillet over medium heat, warm 1 tablespoon olive oil. Add chopped onion and sliced mushrooms, and sauté for 5 to 6 minutes until the mushrooms reduce in size and begin to brown.
Add the minced garlic and cook for one additional minute until fragrant.
Sprinkle 3 tablespoons of flour over the sautéed vegetables. Stir well to coat everything evenly.
Pour in the vegetable broth and stir continuously until smooth. Bring to a gentle simmer, then reduce the heat to low.
Stir in the nutritional yeast, sea salt, black pepper, lemon zest, and lemon juice. Mix well to combine.
Add the fresh spinach, cover the skillet, and allow it to wilt for about 1 minute.
Add the cooked pasta to the skillet and toss to combine, using the reserved pasta water to loosen the sauce if needed until your desired consistency is reached.
Serve hot, garnished with vegan parmesan, chopped parsley, and crushed red pepper flakes, if desired.
Frequently Asked Questions
Can I use another type of pasta?
Absolutely. Penne, linguine, or rotini all work well in this recipe.
Can I make this gluten-free?
Yes, use gluten-free pasta and a gluten-free flour blend for the roux.
Can I add more vegetables?
Definitely. Try adding zucchini, bell peppers, or peas for more variety.
Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
Is this recipe freezer-friendly?
This dish is best fresh, but you can freeze it. Reheat gently and add a little water or broth to bring back the creaminess.
Spinach & Mushroom Vegan Pasta
Ingredients
- 1 poundfarfalle pasta
- 1 tbsp olive oil
- 1 onion chopped
- 8 ounces baby bella or cremini mushrooms sliced
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 cups vegetable broth or vegan chicken broth
- 3 cups fresh spinach
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Zest of one lemon
- Juice of one lemon
- Vegan parmesan chopped parsley, crushed red pepper flakes (optional garnish)
Instructions
- Cook the pasta according to package directions, and reserve 1 cup of the pasta water before draining.
- Heat the oil in a large skillet over medium heat, sauté the onions and mushrooms until mushrooms have reduced in size and just started to brown, about 5–6 minutes. Add the garlic and cook for one additional minute until fragrant. Add the flour and stir with the vegetables until everything is coated. Add the vegetable broth and stir to combine everything, bring to a simmer and reduce the heat to low.
- Add the nutritional yeast, salt, lemon zest, and lemon juice, stir to combine. Add the spinach and cover, let sit for about 1 minute, until the spinach is wilted.
- Add the cooked pasta and toss to combine, using the reserved pasta water to loosen the sauce if needed.
- Serve hot garnished with vegan parmesan, parsley, and crushed red pepper flakes, if desired.