This Creamy Vegan Mushroom Pasta recipe is quick and easy to make, loaded up with sautéed mushrooms and spinach, and tossed in a heavenly, but low fat, creamy sauce. It can be ready in a little over the time it takes the pasta to boil!
½ cup / 120 mlsunsweetened milk of choicesoy milk gives the best result tastewise
Fill a large pan with water and bring it to a boil on the stove top.
While it is heating, wash the spinach and wipe the mushrooms clean then slice them ready for cooking. Get a large skillet or frying pan ready with a tablespoon of oil in it on the stove top.
Blend up the sauce ingredients.
Add the pasta to the boiling water.
Warm the frying pan over a medium heat and sauté the mushrooms for about 7 minutes until golden on each side. Add the spinach and allow it to wilt. You will struggle to fit it all in the pan but squish it down and it will melt down to more manageable levels very quickly. Season them with a pinch of salt and pepper. Turn the heat down to medium low.
Drain the pasta, reserving about ⅓ cup of the starchy water. Just keep it to one side for now. Add the pasta to the pan with the mushrooms and spinach, then pour over the sauce. Stir everything together really well. Check the seasoning and add more salt and pepper if necessary. Allow it to warm through over the heat, adding a little of the reserved starchy water if you want to thin the sauce a little. You shouldn't need much, if any at all.
If you want more mushroom flavour in the sauce, sauté some extra mushrooms and blend them up with the sauce in the blender. If it gets a little thick, just add a touch more milk.