Vegan Spinach Mushroom Pasta
A quick and easy vegan pasta dish featuring sautéed mushrooms and fresh spinach, perfect for busy weeknights.
Ingredients
Pasta Ingredients
- 8 ounces 8 ounces of your favorite pasta (spaghetti or linguine work well)
- 2 cups 2 cups fresh spinach, washed and roughly chopped
- 1 cup 1 cup mushrooms, sliced (button or cremini mushrooms are great choices)
- 2 cloves 2 cloves garlic, minced
- 2 tablespoons 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for a little spice
- Fresh basil or parsley for garnish
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil, and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they're tender and browned. Stir in the minced garlic and cook for an additional minute.
Adding Spinach
- Next, toss in the chopped spinach and a splash of the reserved pasta water. Cook until the spinach is wilted, which will take just a couple of minutes.
Combining Pasta and Sauce
- Add the drained pasta to the skillet. Toss everything together, adding more pasta water if necessary to help the sauce coat the pasta. Season with salt, pepper, and red pepper flakes to taste.
Serving
- Serve hot, garnished with fresh basil or parsley for a touch of color and flavor.
Notes
For a heartier meal, consider adding cooked chickpeas or lentils for extra protein. You can also substitute mushrooms with zucchini or bell peppers if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.