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.
Mushroom Spinach Pasta
A quick and easy vegan mushroom spinach pasta seasoned simply with crushed red pepper. Served hot or cold and ready in 30 minutes. A perfect weeknight dinner!
- 2 tablespoons olive oil divided
- 1 small onion diced
- 3 cloves garlic minced
- 8 ounces crimini mushrooms diced
- 10 ounces bloomsdale spinach roughly chopped
- 2 teaspoons crushed red pepper
- 1 pound pasta
- fresh parsley for topping
- nutritional yeast (<-affiliate) for topping
Bring 2 quarts of water to a boil. Add salt and pasta. Cook according to package directions. Then drain and toss with 1 tablespoon olive oil.
While water is coming to a boil, chop onions, garlic, mushrooms and spinach.
Heat remaining 1 tablespoon olive oil in a pan over medium low heat. Add onion, salt and pepper to taste. Stir to coat onions evenly. Cook about 5 minutes until translucent and fragrant.
Stir in garlic and mushrooms, and let cook 2 to 3 minutes. When mushrooms have lightly browned, add in spinach and crushed red pepper. Cook until spinach has wilted, about 5 minutes.
Combine vegetables with pasta and serve with a sprinkle of parsley and nutritional yeast.
As with other pasta recipes, start your water boiling first. Add plain water to the pot, and cover with a tight fitting lid to keep the heat in. Salt your water generously as it begins to boil, before adding your pasta.
Because you're cooking these mushrooms, you can wash them or brush them. This handy mushroom brush (<-affiliate) is good for getting dirt off if you're having raw mushrooms. And it's cute.
Use your favorite gluten free pasta instead of whole wheat penne. I recommend sticking with a small pasta but it would also be good with a long noodle pasta. I like Jovial gluten-free pasta (<-affiliate) or bionaturae gluten-free pasta (<-affiliate).
Ground chicken or turkey would make a great addition to this easy spinach mushroom pasta. Be sure to brown your meat, then cook the vegetables.
You can also grate parmesan cheese on top to finish this mushroom spinach pasta. I always use this microplane zester (<-affiliate) for grated parmesan.
Feeling ambitious? Homemade pasta is an excellent project! Try out this whole wheat pasta recipe to make your own!
Check the Fridge
Other greens would be delicious in this pasta. Try it with kale or swiss chard. Be sure to thinly slice the greens so they cook quickly.
★ Did you make this recipe? Leave a rating below and tag @seasonedvegetable on Instagram so I can see it!
This recipe was originally published December 7, 2016.
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Jude SearsJanuary 3, 2017 at 2:28 pm
This dish is so easy to make and packed with flavor. I had white mushrooms on hand that needed to be used (waste not) and I’m looking forward to making the dish with crimini mushrooms next time!
elaineJanuary 6, 2017 at 3:56 pm
I’m glad you enjoyed the recipe Jude! White mushrooms are a great way to use what you have on hand.
TracyJanuary 16, 2017 at 3:31 pm
I enjoyed the combination of flavors more than I expected. The heat of the red pepper is nice. I had a cup of Ricotta on hand to use up, and it went well with this recipe.
elaineJanuary 17, 2017 at 9:37 am
Hi Tracy! Ricotta sounds like an excellent addition for this pasta. Thanks for trying it!
JessApril 19, 2018 at 5:21 pm
Oh man, this was so good! Also, really easy to make with ingredients already on hand in my kitchen, and I could see how it could be effortlessly combined with other things or scaled up and down to a main course or side depending on other dishes. Really yummy!
RenJune 24, 2018 at 12:45 pm
As healthy as this dish is, my experience of eating this was less than appetizing. Normally a big fan of spinach pasta and of mushroom pasta but the combination of the two was just bland. Spinach does not complement mushroon as a flavour. You would need to chuck in a whole lot of cheese to make this work, in which case you just have a cheesy pasta dish like any other. Sorry, but really not a fan….! Apologies!
ElaineJune 28, 2018 at 7:19 am
Hi Ren, I know that there is a lot of variation in flavor when using different varieties of spinach, mushrooms, and even pasta. Thank you for trying this recipe!