Spinach & Mushroom Vegan Pasta
Spinach & Mushroom Vegan Pasta is a creamy, plant-based dish made with sautéed mushrooms, garlic, spinach, and a lemony, dairy-free broth. Tossed with farfalle pasta and ready in 30 minutes, this easy vegan recipe is perfect for weeknight dinners or meal prep. Rich in flavor, simple to make, and completely comforting.
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.
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