Vegan Spinach and Mushroom Pasta

Name: Vegan Spinach and Mushroom Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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))

July 18, 2018 47 Comments

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

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

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.

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. 🙂

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?

Here’s a quick video that shows me making this recipe:

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.

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.

5 from 15 votes