This spinach and mushroom pasta is packed with large shiitake mushrooms, baby spinach, onion and garlic. It’s easy to whip up in less than 30 minutes, full of flavor and creamy without the use of cream!
This pasta dish is by far my favorite. It is easy to prepare, creamy but light and rich in vegetables.
The creamy sauce is made with soy milk, making it rich and satisfying yet lighter than regular white sauce. There’s a great mix of umami-rich flavors from the shiitake mushrooms, nutritional yeast and tamari soy sauce. Whether you choose long or short pasta, the result will be perfect and deliciously addictive!
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Ingredients for this recipe
- Olive Oil – Or any neutral flavored oil like avocado oilor canola oil.
- Large onion – chopped
- Garlic – Chopped
- Shiitake mushrooms: The stems are removed and cut into thin slices.
- Unsweetened soy milk: I recommend soy milk for the best flavor, but you can use other dairy-free milk as well. Make sure you use an unsweetened kind!
- Nutritional yeast
- Tamari are willow
- Baby spinach leaves
- Gluten-free spaghetti – Or short pasta of your choice. I like Rummo brand.
- Salt and pepper
Condiments
How to make pasta with spinach and mushrooms
1. Cook the onion and garlic together until the onion becomes translucent. In the meantime, cook the pasta following the instructions on the package and drain once cooked.
2. Add shiitake slices and cook until soft.
3. Add soy milk, nutritional yeast, soy sauce and mix well.
4. Mix new spinach and cook until wilted.
5. Add the cooked pasta and toss gently. Adjust the flavor with salt and pepper.
6. Serve with shallots, shimichi or chili flakes.
*See recipe card below for detailed instructions.
Frequently asked questions
Nutritional yeast adds a nutty, savory, cheese-like flavor to the dish without using dairy. It has a lot of umami qualities, so it definitely adds a depth of flavor!
One thing about gluten-free spaghetti is that it tends to get soggy when even slightly cooked. Once drained with a sieve, I recommend rinsing them briefly under cold water to stop the cooking further, and a drizzle of oil to prevent them from sticking. Rinsing also helps reduce excess starch on the surface.
My favorite is shiitake mushrooms because they have so much umami flavor. However, you can switch to or mix different types like shimeji, portobello, or oyster.
More pasta recipes…
Recipe
This spinach and mushroom pasta is packed with large shiitake mushrooms, baby spinach, onion and garlic. It’s easy to whip up in under 30 minutes, full of flavor and creamy without the use of cream. This recipe is gluten-free and vegan.
Ingredients
- 2 spoons olive oil
- 1 big onion chopped
- 2 cloves garlic chopped
- 6 ounces shiitake mushrooms stems removed and sliced
- 1½ cup unsweetened soy milk
- 1 table spoon nutritional yeast
- 1 spoons tamari soy willow
- 2 cups new spinach packed
- 6 ounces gluten-free spaghetti or pasta of your choice
- Salt and pepper taste
Condiments (optional)
- Pepper Shichimi or chili flakes
- Thinly sliced shallot
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Instructions
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Heat the olive oil in a large pan. Cook onion and garlic together for about 3 minutes or until onion is translucent. In the meantime, cook the pasta following the instructions on the package and drain it once cooked.
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Add the shiitake slices and cook for another 2 minutes or until soft.
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Add the soy milk, nutritional yeast and tamari soy sauce. Mix well.
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Stir in the baby spinach and cook until wilted.
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Add the cooked pasta and mix gently. Adjust the flavor with salt and pepper.
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Serve with scallions, shimichi or red pepper flakes.
Nutrition
Serve: 1serveCalories: 567kcalCarbohydrates: 82GProtein: 20GFat: 20GSaturated fat: 3GPolyunsaturated fats: 3GMonounsaturated fats: 11GSodium: 652mgPotassium: 860mgFiber: 8GSugar: 6GVitamin A: 3192UIVitamin C: 15mgSoccer: 282mgIron: 4mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
