Vegan Mushroom Pasta with Spinach

This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy family meal! It’s healthy satisfying comfort food at its best.

This recipe was created one weeknight when I was cleaning out my fridge. Our pantry and fridge were becoming sparse. I had an 8 oz package of mini bella mushrooms, and a 5 oz package of organic spinach that needed to be cooked before they went bad.

I had a package of yellow lentil pasta in the pantry, and with a few other pantry essentials, I was able to make a creamy cashew pasta sauce in minutes.

This cashew sauce is one of the recipes I love to add when I’m planning my vegan prep meals for the week!

This recipe requires a few steps. You’ll need to prepare the sauce, the pasta, and the mushrooms and spinach separately, and then put it all together. But in total it takes about 30 minutes or less, so it’s actually quite a quick and easy meal.

With lentil pasta for protein, nutrient-dense veggies such as spinach and mushrooms, and a creamy cashew sauce that adds healthy fats, this pasta dish is not only delicious and comforting, it’s healthy too!

Is this recipe family friendly?

My husband loved it so much he requested I make it twice in one week! The kids aren’t big fans of mushrooms. I took a portion of the sauce and pasta and gave them their own serving without the mushrooms. Then I served it with their favorite steamed broccoli. All members of the family were happy and full!

Why You’ll Love this Creamy Vegan Mushroom Pasta…

• Smooth and creamy sauce
• Protein rich pasta
• Healthy serving of veggies
• Comforting family recipe
• 30 minute meal
• Vegan and Whole Food Plant-Based
• Dairy Free
• Gluten-Free (when you use lentil or chickpea pasta)

Ingredients You’ll Need

For the Sauce:

• ¾ cup raw cashews
• 1 cup unsweetened almond milk
• ½ cup low sodium vegetable stock
• 1 onion
• 2 cloves garlic
• 2 tablespoon nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon fresh lemon juice (optional)

For the Pasta:

• 10 oz package of lentil pasta
• 5 oz fresh organic spinach
• 8 oz mini bella mushrooms
• 1 small onion
• ¼ cup low sodium vegetable stock

What type of pasta should you use?

I used yellow lentil penne pasta, but you can use any pasta you like best. I suggest using a lentil or chickpea pasta for added protein, or a whole wheat pasta for added fiber.

Buying Spinach and Mushrooms

I used one 8 oz package of organic sliced mini bella mushrooms, and a 5 oz package of organic leaf spinach.

I buy the 5 oz package of organic spinach, and I use the whole container. It will look like a lot of spinach when you add it to the pan, but spinach wilts a lot. Once it’s wilted it’s the perfect amount. I also love lots of spinach so I add as much as I can!

Tools and Equipment You’ll Need

• High Speed Blender
• Large sauté pan
• Pasta Pot
• Colander
• Cooking spoon

I use my Vitamix to make the cream sauce. I’ve used both a high speed blender, and a standard blender to make this sauce, and I have to say it turns out much creamier with the high speed blender.

If you don’t have a high speed blender I suggest using a coffee grinder to grind the cashews to a fine consistency, and then adding them to the blender to mix with the other ingredients.

To make the rest of the pasta you’ll need a good size sauté pan, pasta pot, cooking spoon and colander.

How to Make Creamy Vegan Mushroom Pasta – Step by Step

Step 1: Prepare pasta according to package directions.

Step 2: Soak raw cashews in warm water for a minimum of 10 minutes.

Step 3: While pasta water is coming to a boil, and cashews are soaking, dice and sauté both of the onions in a ¼ cup of vegetable stock on medium heat for about 3 minutes or until translucent.

Step 4: Take half of the sautéed onions, and add to the blender for the sauce. Keep the remaining half of the onions in the pan.

Step 5: Dice mushrooms, and add to the pan with the onions. Sauté until browned about 5 minutes. Add spinach. Cover with lid, and allow steam to wilt the spinach.

Step 6: Drain soaked cashews. Add to the blender with the onions. Add garlic, almond milk, vegetable stock, nutritional yeast, salt, pepper, and optional lemon juice.

Blend until smooth.

Transfer to a small pot. Heat on medium until sauce is warm and thickens. Set aside.

Step 8: Assemble the pasta. In the pan with mushrooms and spinach, add the cooked and drained pasta. Pour cashew cream sauce over top, and stir until sauce is well combined. Serve with a wedge of lemon, or a sprinkle of vegan parmesan.

Top Tips for Making Creamy Vegan Mushroom Pasta

• To save time, start with boiling the water for the pasta and soak the cashews. Bringing the water to a boil and soaking the cashews will take time. You need to soak the cashews for at least 10 minutes to plump and soften them for the sauce.
• Use a high speed blender for the sauce to achieve the smoothest texture. If you don’t have a high speed blender grind the cashews in a coffee grinder. If you use this method do not soak them in water.
• Add the spinach to the mushrooms and onions just before you’re ready to assemble the pasta.
• Use the pasta of your choice. I prefer lentil or chickpea pasta for added nutrition, or whole wheat pasta for added fiber.

How to Serve and Keep

This recipe is a complete meal all in one. The lentil pasta adds protein, the mushrooms and spinach provide a full serving of vegetables, and the creamy cashew sauce adds healthy fats and nutrients.

I served this pasta with a squeeze of fresh lemon on top. You could also add vegan parmesan cheese.

I suggest pairing this pasta with a fresh green salad with a light vinaigrette. Or a Vegan Caesar Salad.

Store in an air tight container for up to 4 days.

Check out these other family friendly pasta recipes!

• Vegan Alfredo Sauce
• Easy Cheesy Vegan Pasta Bake
• Vegan Pesto Pasta
• Vegan Goulash
• Lentil Ragu
• Vegan Butternut Squash Mac and Cheese
• Gluten-Free Vegan Lasagna
• Vegan Cajun Pasta

If you’ve tried this Creamy Vegan Mushroom Pasta, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!

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