Need a new weeknight dinner that's packed with flavor? Try this vegan mushroom pasta with spinach, sun dried tomatoes, pine nuts and fresh herbs! It's easy to make in about 30 minutes and tastes great as leftovers the next day.
- 12 ounces of fusilli, penne, or elbow pasta
- 3 tablespoons of nondairy butter
- 1 cup thinly sliced shallots
- 2 teaspoons minced garlic
- 30 ounces mushrooms of your choice
- 4 cups chopped spinach leaves
- 1/4 cup freshly chopped parsley
- 1 tablespoon freshly chopped thyme (1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped sun-dried tomatoes
- 3/4 cups vegetable broth
- 1/2 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup grated nondairy parmesan, for topping
- 1/4 cup toasted pine nuts, for topping
- Cook pasta in salted water according to package directions until it's al dente, then drain.
- Toast pine nuts for 5-7 minutes in a small pan over medium heat. Be sure to stir frequently, as pine nuts burn very easily. Remove from heat and set aside for later.
- Melt butter in a large pan over medium heat, then add shallots and cook for 5-6 minutes. Next, stir in garlic and cook for an additional 2-3 minutes.
- Add mushrooms and cook for 8-10 minutes until the mushrooms have softened.
- Stir in spinach, parsley, thyme, sun dried tomatoes, salt, and pepper and cook until the spinach has softened. Pour in broth, wine, and lemon juice and simmer for 5 minutes.
- Stir in the pasta and cook until the liquid is mostly absorbed/evaporated.
- Top with cheese and toasted pine nuts.
Make it gluten free: Use your favorite gluten free pasta.
Salting your pasta water: As a general rule of thumb, we add 1 teaspoon of kosher salt per quart of water.
When toasting the pine nuts, be sure to stir them frequently and keep an eye on them, as they burn very easily.
To make this a full meal, consider adding a protein. For a vegan option, try adding white beans, chickpeas, or our favorite mediterranean grilled tofu. If you're not vegan, feel free to add something like grilled chicken or shrimp.
Don't let the sauce reduce for too long/at too high heat: if the sauce reduces too much, there won't be enough to coat the pasta. Let the alcohol cook out of the wine for a minute or two, but don't feel the need to fully reduce or the pasta will end up too dry.
Storage: store leftovers in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. Feel free to add a splash of vegetable broth to help moisten the pasta if it has dried out too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 412
- Sugar: 7.1 g
- Sodium: 371.1 mg
- Fat: 13.9 g
- Carbohydrates: 56 g
- Fiber: 5.8 g
- Protein: 15.7 g
Keywords: vegan mushroom pasta