A quick recipe for vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Main Course
- Cuisine: American, Italian
Ingredients
- 8 to 10 oz orichetti
For the Mushrooms:
- 2 tsp oil
- 1/2 cup onion
- 3 cloves garlic
- 8 oz mushrooms (sliced)
- 1/4 tsp salt
- 2 tsp balsamic vinegar
- 2 tbsp white wine
- 1/2 cup water
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 1 tbsp of soy sauce (or 2 tsp Worcestershire sauce)
For the Sauce
- 1/2 cup cashews (soaked for at least an hour or do a quick soak by boiling them for 5 minutes)
- 1 tbsp flour
- 1 cup water
- 1/3 tsp salt
- 3/4 tsp garlic powder (or 6 cloves of roasted garlic)
- 1/4 tsp each sage, thyme and oregano
- 1/4 tsp ground mustard
- 1/4 tsp onion powder
- 2 tsp extra virgin olive oil
- 1/2 tsp balsamic vinegar
- 2 tsp nutritional yeast (optional - use a tsp of miso instead)
- 3-4 oz fresh spinach
Method
- Cook pasta according to the instructions on the pack.
- Heat 2 tsp of oil in a frying pan. Cook the minced onion, garlic, and mushrooms with a pinch of salt for 7 to 8 mins until they are golden brown.
- Add balsamic vinegar, white wine, 1/2 cup water, thyme, and smoked paprika along with your soy sauce. Cook partially covered for another 10 mins.
- For making the creamy pasta sauce, blend all the ingredients listed under sauce in a blender or food processor (except the spiach). Bring the sauce to a boil in a medium-sized pan. Carefully taste and adjust salt and flavor of the sauce. Add the cooked pasta and toss. Add the fresh spinach and mix it in until wilted.
- Take the saucepan off the heat.
- Top with the sauteed balsamic mushrooms and serve
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.