Creamy Mushroom Spinach Pasta
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 recipe is gluten-free and vegan.
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
Serving: 1servingCalories: 567kcalCarbohydrates: 82gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 652mgPotassium: 860mgFiber: 8gSugar: 6gVitamin A: 3192IUVitamin C: 15mgCalcium: 282mgIron: 4mg
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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