A vegetable loaded dinner, this quick, easy, vegan mushroom spinach pasta has less than 10 ingredients and takes 30 minutes to make. It’s an excellent go-to weeknight meal, and equally delicious as cold leftovers.

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I may not be Italian, but I have a strong affinity for pasta. Savory, carby, noodly goodness. I’m inclined to think that many of you also share an appreciation for this food.

As a result, pasta is one of my pantry staples. I’ve always got dried pasta on hand because it cooks quickly and comes to dinner aid when I’m in a pinch.

Mushroom Spinach Pasta Recipe

This vegan mushroom spinach pasta is one of my go-to meals. There’s a strong representation of vegetables in this recipe, unlike the ratios of other pasta recipes.  Mushrooms and spinach both have a lot of water. When you cook them, they shrink. A lot. As a result, I used a lot more of each in this recipe.

When you make this mushroom spinach pasta, be sure to start your water boiling first. It takes a bit of time to heat up, and a watched pot never boils. Plus, you can prep your vegetables and begin cooking the other ingredients while the water comes to a boil.

Once you’ve started heating your water, dice your onion and mince your garlic. I always start with these aromatics because they’re the first to go into the pan. Then, dice your mushrooms and roughly chop your spinach.

Just before adding the pasta to your boiling water, add a generous amount of salt. I typically add 1 teaspoon per quart of boiling water. This is the only time dried pasta will absorb flavor. It may be seasoned with other ingredients and sauces. But the actual taste of the pasta will not vary after it’s cooked.

This mushroom spinach pasta is excellent with a second helping of crushed red pepper or topped with parsley and nutritional yeast. Parsley adds a brightness to this very savory dish. Nutritional yeast adds an interesting mouthfeel and a vegan friendly cheesiness. If you’ve never had nutritional yeast, I recommend you give it a try! You can typically find it in health food stores in the bulk section and online (<-affiliate).

Using Bloomsdale Spinach

Bloomsdale spinach is a specific variety of spinach with long, curly, dark green leaves. My CSA from Say Hay Farms regularly provides me with Bloomsdale spinach in the spring. I love it because it retains a more hardy texture when cooked. Additionally, it has a little to no oxalic acid, which is the gritty-teeth producing compound found in most spinach, chard and beet greens.

Have you ever had bloomsdale spinach?

If you can’t find bloomsdale spinach for this mushroom spinach pasta, regular spinach is a perfectly good substitute. Fresh baby spinach is so tender, doesn’t need to be chopped for this recipe. You may find that chopping bunched spinach helps it cook more quickly. Trim the stems if you wish.

Other substitutes for bloomsdale spinach in this vegan pasta include chard and beet greens. If you have these vegetables on hand, try one of my other vegan pasta recipes: asparagus orzo risotto, baked brussels sprouts pasta with walnut sauce, or these garlic beet greens with orzo and beans.

This recipe was originally published December 7, 2016.

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