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!
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!
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!