Vegan Mushroom Fettuccine with Spinach and Walnuts

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This Vegan Mushroom Fettuccine with Spinach and Walnuts is ready in just 20 minutes! The creamy vegan sauce is made with just a few simple pantry ingredients.



  • 4 tbsp vegan butter, divided
  • 1 large shallot, diced (or 1 small yellow onion)
  • 2 cloves minced garlic
  • 3 cups thinly sliced mushrooms
  • 3/4 cup vegetable broth
  • 3/4 cup plain vegan creamer/heavy cream
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 cups spinach
  • 1/4 cup fresh, chopped parsley
  • 1 tbsp lemon juice
  • ½ cup toasted walnuts, reserve half for topping
  • 1 8 oz box of Explore Cuisine Edamame and Mung Bean Fettuccine
  • 46 oz vegan ricotta


  1. Bring a large pot of water to a boil with 1-2 tsp salt. Cook pasta according to package directions. 
  2. Add 2 tbsp butter to a skillet over medium heat. Add shallots and sauté for about 5 minutes, until softened. Add additional 2 tbsp butter, garlic and mushrooms and continue cooking for 5 minutes, until mushrooms start to soften.
  3. While the mushrooms are cooking, toast the chopped walnuts in a small pan over medium heat, stirring often to prevent burning, for 5 minutes. 
  4. Add vegetable broth, creamer, salt and pepper to pan and cook for 5-7 minutes, stirring often, until it starts to thicken. 
  5. Add in spinach, parsley, lemon juice, walnuts and cooked pasta. Toss until spinach is wilted. 
  6. Serve topped with vegan ricotta or parmesan (optional). 


Make sure the vegan creamer/heavy cream sub is unsweetened! 

Keywords: vegan mushroom fettuccine