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Easy Vegan Spinach and Mushroom Pasta photo

Vegan Spinach and Mushroom Pasta

This Vegan Spinach and Mushroom Pasta is a quick, delicious, and nutritious dinner option that your whole family will love!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 1 package Chickapea pasta 8 ounce/227g
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1 small shallot chopped finely
  • 7 ounces mushrooms (preferably 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 baby spinach (packed)
  • Salt & pepper to taste
  • Fresh chopped parsley to taste (optional)
  • Nutritional yeast to taste (optional)

Equipment

  • Large pot
  • Skillet
  • Measuring cups and spoons
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

Instructions:
  1. Begin by bringing a large pot of salted water to a boil. Once boiling, add the Chickapea pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
  2. In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes or until golden brown, stirring frequently to prevent burning. Once toasted, remove from the skillet and set aside.
  3. In the same skillet, add the olive oil and heat over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent. Next, toss in the sliced mushrooms and cook for an additional 5-7 minutes until they are browned and tender.
  4. Stir in the minced garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about a minute until fragrant.
  5. Pour in the vegetable broth and bring to a simmer. Add the baby spinach and cook for 2-3 minutes, allowing it to wilt down.
  6. Add the cooked pasta to the skillet and toss to combine. If the pasta seems dry, add a splash of the reserved pasta water. Season with salt and pepper to taste.
  7. Serve your Vegan Spinach and Mushroom Pasta hot, topped with the toasted pine nuts and a sprinkle of nutritional yeast and fresh chopped parsley if desired. Enjoy this tasty and wholesome meal!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For gluten-free, substitute with gluten-free pasta.
  • For extra protein, add cooked chickpeas or lentils.