Salt & Lavender

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Vegan Spinach and Mushroom Pasta

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This vegan spinach and mushroom pasta is fast, easy, and totally delicious! It makes the perfect healthy and gluten-free weeknight meal.

This healthy vegan spinach and mushroom pasta is quick and delicious comfort food dinner. Ready in about 20 minutes!

This post is sponsored by Chickapea Pasta β€“ thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.

This healthy vegan pasta recipe is full of flavor. We’ve got garlic, shallots, lemon, spinach, and pine nuts in here, among other tasty ingredients. Toasting the pine nuts gives them another dimension of flavor, and they also add some extra texture to this pasta dish.

This healthy vegan spinach and mushroom pasta is quick and delicious comfort food dinner. Ready in about 20 minutes!

This spinach mushroom pasta is also nice and filling. I used Chickapea’s pasta, which contains an impressive 27 grams of protein and 13 grams of fiber per 3.5 ounce serving. I like how it’s made with only 2 ingredients – chickpeas and lentils.

There are no added sugars or artificial ingredients, so you know that you’re doing something good for yourself and your family. And, as well as being gluten-free and vegan, Chickapea’s pasta is organic, kosher, and non-GMO. What does it taste like? Pasta, of course. πŸ™‚ 

This healthy vegan spinach and mushroom pasta is quick and delicious comfort food dinner. Ready in about 20 minutes!

How to make vegan spinach and mushroom pasta

  • Boil a large, salted pot of water for your pasta.
  • Meanwhile, prep the sauce; start by toasting your pine nuts for a few minutes until they’re lightly browned. Take them out of the pan and set them aside.
  • In the same pan, sautΓ© the shallots and mushrooms in olive oil until the mushrooms have released most of their water. Add in the garlic, Italian seasoning, lemon juice, and veg broth. Let it simmer for a minute or two, then stir in the spinach. Toss with the drained pasta and top with the pine nuts. Easy, right?

This healthy vegan spinach and mushroom pasta is quick and delicious comfort food dinner. Ready in about 20 minutes!

More tips:

This is a gluten-free pasta recipe, but I want to make a quick note that it is a good idea to read the labels of the Dijon mustard and vegetable broth; although in general these ingredients are safe, not all brands are gluten-free.

I sprinkled on a bit of nutritional yeast at the end. This step is totally optional, but it’s a nice vegan and gluten-free alternative to Parmesan cheese.

This healthy vegan spinach and mushroom pasta is quick and delicious comfort food dinner. Ready in about 20 minutes!

Will you give this easy spinach and mushroom pasta recipe a try? Let me know in the comments below! I hope you love it as much as my family did.

This healthy vegan spinach and mushroom pasta is quick and delicious comfort food dinner. Ready in about 20 minutes!
5 from 17 votes
Print

Vegan Spinach and Mushroom Pasta

This vegan spinach and mushroom pasta is fast, easy, and totally delicious! It makes the perfect healthy and gluten-free weeknight meal.

Course Main Course
Cuisine American
Keyword vegan spinach and mushroom pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Salt & Lavender

Ingredients

  • 1 (8 ounce/227g) package Chickapea pasta
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1 small shallot chopped finely
  • 7 ounces/200g mushrooms (I used crimini) sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1 dash Italian seasoning
  • 1 teaspoon lemon juice
  • 1/4 cup vegetable broth
  • 1.5 cups (packed) baby spinach
  • Salt & pepper to taste
  • Fresh chopped parsley to taste (optional)
  • Nutritional yeast to taste (optional)

Instructions

  1. Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
  2. Add your pine nuts to a skillet over medium-high heat. Toast them for a few minutes, stirring often, and watching them closely so they don't burn. Remove pine nuts and set aside once they're toasted.
  3. Add the olive oil to your skillet, along with the shallot and mushrooms. SautΓ© for 4-5 minutes or until the water has released from the mushrooms.Β 
  4. Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie broth to the pan. Let it bubble for a minute or two.
  5. Stir in the spinach and let it wilt.Β 
  6. Drain the pasta and add it to the skillet. Toss. Give it a taste and season with salt & pepper as needed.
  7. Serve the pasta with the pine nuts sprinkled on top, along with the parsley and nutritional yeast if using. It's also delicious with an extra drizzle of olive oil. Enjoy!

Recipe Notes

  • As individual ingredients and brands may vary, be sure to check that the actual products you are using are gluten-free (e.g. Dijon mustard and vegetable broth).

Check out Chickapea’s site for more recipes, tips, and information. 

Reader Interactions

Comments

  1. Natasha's Sister says

    July 18, 2018 at 9:32 AM


    You know I love mushrooms and pine nuts, and this pasta sounds really good. Make it for me soon.

    Reply

  3. marcie says

    July 18, 2018 at 10:01 AM

    I love the simplicity of this dish and especially how healthy it is! These are some of my favorite ingredients and I know I’d love it for dinner any night of the week!

    Reply

  4. Tania Sheff says

    July 18, 2018 at 10:01 AM


    Wow, Natasha! You combined all of my favorite ingredients in one bowl. What a great way to enjoy my favorite Chickapea pasta! I even enjoy the nutritional yeast sprinkles. Yum!

    Reply

    • Natasha says

      July 18, 2018 at 10:03 AM

      Thanks, Tania!! I definitely enjoyed creating and taste-testing this recipe. πŸ˜€ Let me know if you make it!

      Reply

  5. Robyn Gleason says

    July 18, 2018 at 10:02 AM


    I’m a huge shroom fan and I’m grabbing handfuls of spinach every time I pass the fridge so this dish is made for me! Love that it’s vegan too. Thanks, Natasha!

    Reply

  18. Dana says

    July 19, 2018 at 7:10 AM


    Natasha! I cannot wait to make this dish. This is actually really similar to one of my go-to weeknight quicky dinners except this is better because a) it has PINE NUTS and b) it uses Chickapea pasta. I’ve always made mine with run-of-the-mill pasta, but with all the protein and fiber in Chickapea, this is so much more nutritious and delicious.

    Reply

  25. PΓ‘ja says

    December 2, 2018 at 2:47 PM


    So I just made this! I was just looking for a quick vegan dinner recipe that used mushrooms and spinach, so I had to make a few alterations. I know recipe authors don’t like comments like this but it was really delicious either way. I also don’t care for exact measurements so the result was probably a little different haha.

    I didn’t have this specific kind of pasta (I’m from the Czech Republic so I don’t even know where I’d get it from) and I don’t care about gluten so I used normal pasta. Also didn’t have any pine nuts so I threw in some peanuts and flax seeds. Veggie stock also wasn’t around so I used water and a bit of Worcester sauce.

    The result was amazing. I used to only make pasta with a ton of cream and cheese so it was crazy to me how similar this tasted despite having none of those ingredients! I almost couldn’t believe it was vegan lol. My dad and sister both agreed.

    Thank you a lot, I’m definitely saving this for later too.

    Reply

  26. Angie says

    January 29, 2019 at 12:36 PM

    Don’t have any pine nuts in the pantry , could I substitute for something else or just go without ? I have pretty much every thing else and this recipe sounds really really good !

    Reply

    • Natasha says

      January 29, 2019 at 1:58 PM

      Hmmmm I’d probably just leave them out, Angie. They make the dish a little more filling and add a little crunch, but they aren’t totally necessary. πŸ™‚

      Reply

    • Natasha says

      March 10, 2019 at 10:32 AM

      Hi Dennis! I’ve looked into this since I was wondering the same thing myself, and I can’t do anything from my end. I’ve been told that it’s something on the person’s computer rather than my recipe card. You could always copy/paste it into a Word document and shrink the font if that helps.

      Reply

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