Salt & Lavender logo
menu icon
search icon
×

Vegan Spinach and Mushroom Pasta

Published: / Updated: / 62 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe

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

vegan spinach mushroom pasta on a white plate

This post is sponsored by Chickapea Pasta – 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.

vegan mushroom spinach pasta on a white plate with a fork beside a box of Chickapea pasta

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. 🙂 

a box of Chickapea pasta beside raw mushrooms and basil leaves

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, sauté 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?

vegan spinach and mushroom pasta on a white plate beside a white cloth napkin

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.

close-up of vegan spinach mushroom pasta on a white plate with a silver fork

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!

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.
5 from 18 votes
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

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
 

  • Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
  • 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.
  • Add the olive oil to your skillet, along with the shallot and mushrooms. Sauté for 4-5 minutes or until the water has released from the mushrooms. 
  • Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie broth to the pan. Let it bubble for a minute or two.
  • Stir in the spinach and let it wilt. 
  • Drain the pasta and add it to the skillet. Toss. Give it a taste and season with salt & pepper as needed.
  • 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!

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).
Keyword vegan spinach and mushroom pasta
Author Natasha Bull

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

«
»

Loved this recipe? Share it:

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  2. Carmen says

    I LOVE this pasta recipe so much! I used a bunch of steamed kale (in addition to the spinach) and doubled the mustard/veggie broth/lemon juice base. This is FOR SURE going to be one of my new staples. The flavors are so easy and delicious. Love it! Thanks, Natasha!

    Reply

    • Natasha says

      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

  7. Angie says

    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

      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. 🙂

      Reply

  8. Pája says

    5 stars
    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

  14. Sarah says

    5 stars
    This looks so fresh! Can't wait to try this out for dinner - I was just looking for healthy dinner for tonight!

    Reply

  15. Dana says

    5 stars
    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

  17. Izzy @ She Likes Food says

    5 stars
    This looks delicious! I love how the ingredients are so easy to put together but it looks so tasty and like it has tons of flavor!

    Reply

  23. Mary Ann | The Beach House Kitchen says

    5 stars
    I wonder if my husband would be able to tell the difference with the pasta?! Can't slip anything by him! He'd love everything else about this pasta! I'll need to look for this pasta the next time I go shopping!

    Reply

  26. Michelle @ Sunkissed Kitchen says

    5 stars
    Gorgeous -- and so so delicious! I love how protein packed Chickapea makes veggie dishes!

    Reply

  28. Robyn Gleason says

    5 stars
    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

  29. Tania Sheff says

    5 stars
    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

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

      Reply

  30. marcie says

    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

  31. Erin @ The Almond Eater says

    5 stars
    First of all, these photos are STUNNING! Second, this pasta has everything I love about a pasta recipe--so much flavor, veggies and V/GF.

    Reply

  32. Natasha's Sister says

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

    Reply