Vegan Mushroom Spinach Pasta is a creamy, satisfying pasta dish that's easy to make for dinner or lunch - rich, full of flavor, and completely without cream.
Tossed with fresh spinach and topped with plant-based parmesan, this simple recipe is the perfect comfort food you'll want on repeat.
For more delicious pasta ideas, try my mushroom lentil pasta or vegan pasta primavera next.
Vegan mushroom spinach pasta is my go-to when I want something creamy, flavorful, and hearty without spending hours in the kitchen.
The mushrooms give it a rich, meaty texture while the spinach adds a pop of freshness and color, making every bite perfectly balanced.
In just 30 minutes, you've got a dinner that feels special, comforting, and completely fuss-free.
Can't get enough pasta? Try my dairy-free Alfredo pasta, bright and zesty grape tomato pasta, or hearty pea pasta for even more easy, satisfying plant-based meals.
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🍄Ingredients
- Pasta: Cook al dente so it stays firm when tossed with the sauce.
- Mushrooms (I used white button): Add a savory, meaty texture. Cremini or portobello are great options too.
- Spinach: Add at the end and just wilt to keep it fresh and vibrant.
- Onion: Sauté finely chopped onion until soft for a naturally sweet base.
- Garlic: Adds bold, savory depth and enhances the overall flavor.
- Nutritional yeast: Adds cheesy, umami flavor and depth to the dish.
- Cornstarch: Thickens the sauce for a creamy texture.
- Olive oil: Use good-quality oil to enhance flavor and texture.
- Plant milk: I used cashew milk, but almond, soy, or oat milk works well too.
- Salt: Adjust to taste.
- Oregano & black pepper: Add a fragrant, herbal touch and a hint of warmth to the sauce.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Mushroom Spinach Pasta
Cook the pasta: Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions. Drain and set aside.
Prepare the sauce slurry: In a small bowl, mix the plant milk, cornstarch, and nutritional yeast until smooth.
Sauté aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 7-8 minutes until soft and translucent. Stir in garlic, oregano, and black pepper, and cook for 1 more minute until fragrant.
Cook mushrooms & thicken sauce: Add the sliced mushrooms and sauté for 8-9 minutes until their liquid mostly evaporates. Pour in the slurry and cook for 4-5 minutes, stirring constantly, until the sauce thickens. Add the spinach in the last 2-3 minutes until wilted.
Combine: Toss the cooked pasta with the mushroom-spinach sauce until well coated. Serve warm with a sprinkle of plant-based parmesan, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.
📋Variations
- Mushroom medley: Use a mix of cremini, shiitake, and oyster mushrooms for a richer, earthy taste.
- Smoky flavor: Add smoked paprika or chipotle powder to give the pasta a warm, smoky depth.
- Herby green boost: Mix in fresh basil or parsley at the end for a peppery, aromatic finish.
💡Marinela's Tips
- Prep the ingredients before you start: Chop the onion, slice the mushrooms, and measure everything out so cooking flows smoothly.
- Make a smooth slurry: Always whisk the cornstarch with plant milk and nutritional yeast before adding to the pan to avoid lumps.
- Add spinach last: Toss it in just before serving so it stays vibrant green and doesn't overcook.
- Finish with acid: A squeeze of lemon juice at the end brightens the flavors and balances the creaminess.
❓Frequently Asked Questions (FAQ's)
Yes! White button mushrooms work perfectly, but cremini, portobello, or even shiitake mushrooms work great in this recipe.
Yes, you can make it in advance and storeit in an airtight container in the fridge for up to 3 days and reheat with a splash of plant milk.
🥗Serving Suggestions
📖 Recipe
Vegan Mushroom Spinach Pasta (No Cream)
Equipment
- Cooking pot
- Frying pan
Ingredients
- 8 oz (230 gr) pasta of choice
- 17.6 oz (500 gr) white button mushrooms sliced
- 3.5 oz (100 gr) baby spinach
- 1 onion chopped
- 3 garlic cloves minced
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ¾ cup cashew milk or any plant-based milk
- 2 tablespoons olive oil
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¾-1 teaspoon salt
Instructions
- Cook pasta according to package instructions until al dente.8 oz (230 gr) pasta of choice
- In a small bowl, mix the plant milk, cornstarch, and nutritional yeast until smooth.1 tablespoon cornstarch, ¾ cup cashew milk, 2 tablespoons nutritional yeast
- Heat oil in a large pan over medium heat. Sauté onion for 7-8 minutes until soft and fragrant. Stir in the garlic, oregano, salt, and pepper and cook for another minute until fragrant (be careful not to burn it).1 onion, 3 garlic cloves, 2 tablespoons olive oil, ½ teaspoon oregano, ¼ teaspoon black pepper, ¾-1 teaspoon salt
- Add in sliced mushrooms and cook for 8-9 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Pour in the slurry and cook for 4-5 minutes, stirring constantly,until the sauce thickens.17.6 oz (500 gr) white button mushrooms, 3.5 oz (100 gr) baby spinach
- Add the spinach in the last 2-3 minutes until wilted.
- Toss pasta with the mushroom-spinach sauce until well coated. Serve warm with a sprinkle of plant-based parmesan, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.
Notes
- Whisk cornstarch with plant milk and nutritional yeast before adding to the pan to prevent lumps.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant milk if needed.
Nutrition
If you try this mushroom spinach pasta, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Rene says
This is a really delicious pasta dish if you love mushrooms. My hubby loved it, and I found it pretty good even though I don't love mushrooms. I used chickpea pasta, and pea protein milk. I would probably reduce the salt and the pepper next time, as I'm sensitive to both, and add more garlic, but this is a perfect dinner ready in a short time, which is great for busy schedules. Thanks for the great recipe.
Marinela Malcheva says
So glad you both enjoyed it, Rene! Love your swaps with chickpea pasta and pea protein milk—such a great idea. Thanks for sharing your tweaks!