Creamy Mushroom and Spinach Pasta
Indulge in a luscious and flavorful plant-based pasta dish with this Creamy Mushroom and Spinach Pasta recipe. Perfectly seasoned Portobello mushrooms and fresh baby spinach are sautéed to perfection, then tossed with al dente pasta in a creamy vegan sauce. This dish is comforting, satisfying, and packed with nutritious goodness.
ingredients
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb Portobello mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups baby spinach, packed
- 1 cup unsweetened cashew milk
- 1/4 cup nutritional yeast
- 1 tbsp soy sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Cook the fettuccine according to package instructions. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms and sauté until golden and tender, about 5 minutes.
- 3.
Add garlic and baby spinach to the skillet. Sauté until spinach wilts, about 2 minutes.
- 4.
Reduce heat to medium. Stir in cashew milk, nutritional yeast, soy sauce, dried thyme, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
- 5.
Add cooked pasta to the skillet and toss until well coated in the creamy sauce.
- 6.
Serve hot, garnished with fresh parsley.
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