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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.

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!
5 from 18 votes

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.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4


  • 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)


  • 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!


  • 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).

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

Hi! I’m Natasha.

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  1. Paige says:

    5 stars
    Just made this for dinner — absolutely delicious! Thanks for the wonderful recipe!

    1. Natasha says:

      You are very welcome, Paige!

  2. Ellie says:

    5 stars
    YUM! Loved this! Particularly the addition of pine nuts.. new fave 🙂

    1. Natasha says:

      I am so glad to hear that, Ellie!!

  3. Dennis says:

    The print function uses three pages to print this recipe rather than one page. Please change that.

    1. 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.

  4. 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 !

    1. 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. 🙂

  5. 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.

    1. Natasha says:

      So happy you liked it! My mom is Czech too. 🙂

  6. Amelia says:

    Sounds delicious where do I buy the pasta?

  7. Regina says:

    5 stars
    Mushroom pasta is my kiddo’s favourite meal!! Now I just have to get her to like greens too 😉

    1. Natasha says:

      Haha well that’s half the battle. 😛

  8. Lorena says:

    5 stars
    OMG!!! I wish I could grab this right through my screen!!! YUM!!!

    1. Natasha says:

      Haha thanks!!

  9. nocrumbsleft says:

    Love this vegan option! Totally healthy and delicious!

    1. Natasha says:

      Thanks, Teri!