This mushroom spinach pasta is loaded with chunky shiitake mushrooms, baby spinach, onion and garlic. It is easy to whip up in under 30 minutes, packed full of flavors, and creamy rich without using any cream!
This pasta dish is by far my top favorite. It is easy to make, creamy yet light, and loaded with vegetables.
The creamy sauce is made with soy milk, making it rich and satisfying yet lighter than regular white sauce. There is a great mix of umami rich flavors from shiitake mushrooms, nutritional yeast, and tamari soy sauce. Whether you go with long or short pasta, it'll come out perfect and addictively delicious!
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Ingredients for this recipe
- Olive oil - Or any neutral tasting oil such as avocado oil, or canola oil.
- Large onion - Chopped
- Garlic - Minced
- Shiitake mushrooms - Stems removed and sliced thinly.
- Unsweetened soy milk - I recommend soy milk for the best flavor, but other dairy-free milk can be used as well. Make sure to use an unsweetened type!
- Nutritional yeast
- Tamari soy sauce
- Baby spinach leaves
- Gluten-free spaghetti - Or short pasta of your choice. I like Rummo brand.
- Salt & pepper
Toppings
- Scallions - Thinly sliced
- Shichimi togarashi pepper - Or red pepper flakes
How to make mushroom spinach pasta
1. Cook the onion and garlic together until the onion becomes translucent. Meanwhile, cook the pasta following the instructions on the package and drain once cooked.
2. Add in shiitake slices and cook until soft.
3. Add in soy milk, nutritional yeast, soy sauce and mix well.
4. Stir in baby spinach and cook until it wilts.
5. Add in the cooked pasta and toss gently. Adjust the flavor with salt and pepper.
6. Serve with scallions, shimichi or chili pepper flakes.
*See the recipe card below for detailed instructions.
Frequently asked questions
Nutritional yeast adds a nutty, savory, cheese-like flavor to the dish without using any dairy product. 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 mushy when it’s even slightly overcooked. Once drained with a strainer, I recommend rinsing under cold water briefly to stop cooking further, and drizzle a little bit of olive oil to prevent sticking. Rinsing also helps to reduce excess starch on the surface.
My go-to is shiitake mushroom as it has so much umami flavor. However, you can switch to, or mix different kinds such as shimeji, portobello, or oyster.
More pasta recipes...
Recipe
Creamy Mushroom Spinach Pasta
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 6 ounces shiitake mushrooms stems removed and sliced
- 1½ cup unsweetened soy milk
- 1 tablespoon nutritional yeast
- 1 tablespoons tamari soy sauce
- 2 cups baby spinach packed
- 6 ounces gluten-free spaghetti or pasta of your choice
- Salt and pepper to taste
Toppings (optional)
- Shichimi pepper or chili pepper flakes
- Thinly sliced scallions
Instructions
- Heat up olive oil in a large pan. Cook onion and garlic together for about 3 minutes, or until the onion becomes translucent. Meanwhile, cook pasta following instructions on the package and drain once cooked.
- Add in shiitake slices and cook for another 2 minutes, or until soft.
- Add in soy milk, nutritional yeast, and tamari soy sauce. Mix well.
- Stir in baby spinach and cook until it wilts.
- Add in cooked pasta and toss gently. Adjust the flavor with salt and pepper.
- Serve with scallions, shimichi or chili pepper flakes.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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