Creamy Vegan Mushroom Stroganoff
🌱 Vegan Creamy Mushroom & Spinach Pasta 🍄
This Vegan Creamy Mushroom & Spinach Pasta is cozy, savory, and ready in one skillet. Tender elbow pasta gets tossed with golden mushrooms and wilted spinach in a silky dairy-free sauce that clings to every bite. It tastes rich and comforting without any cream or cheese from the dairy aisle.
I love how quickly this comes together on a weeknight. The mushrooms give it that deep, meaty flavor, and the creamy sauce makes it feel like a special dinner even when you’re short on time. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Pasta 💚
- 🌱 Completely dairy-free and egg-free
- 🍄 Packed with savory mushrooms
- 🥬 Fresh spinach in every bite
- ⏱️ One-skillet weeknight dinner
- ✨ Creamy sauce without heavy cream
- 🧊 Great leftovers
The Secret to a Creamy Dairy-Free Sauce
Browning the mushrooms first builds the flavor of the whole dish. The sauce gets its body from plant milk, a little flour or cashew cream, and nutritional yeast for a savory, cheesy note. A splash of pasta water at the end helps the sauce cling to the noodles instead of sitting at the bottom of the pan.
Frequently Asked Questions ❓
Can I use a different pasta shape? 🍝
Yes. Elbows work beautifully, but shells, penne, or fusilli all hold the creamy sauce well.
How can I make the sauce extra creamy? 🥛
Blend ½ cup soaked cashews with ¾ cup water until smooth and use that in place of part of the plant milk. Oat milk also makes a naturally creamier sauce.
How long do leftovers keep? 🧊
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of plant milk or water to loosen the sauce.
🌱 Vegan Creamy Mushroom & Spinach Pasta
Ingredients 🛒
- 12 oz (340 g) elbow pasta or pasta of choice
- 2 tablespoons olive oil or vegan butter
- 12 oz (340 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
- 2 cups (480 ml) unsweetened plant milk
- 3 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- ½ teaspoon black pepper
- ½ teaspoon salt, plus more to taste
- 3 cups fresh spinach
- Optional: pinch of smoked paprika or Italian seasoning
Instructions 👩🍳
- Cook the pasta in salted water until just al dente. Reserve ½ cup pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, until golden and any liquid has evaporated. Season lightly with salt.
- Add the onion if using and cook for 2 minutes. Stir in the garlic and cook for 30 seconds more.
- Sprinkle in the flour and stir for 1 minute. Gradually pour in the plant milk while stirring, then add the nutritional yeast, soy sauce, pepper, and any optional seasoning.
- Simmer for 3–4 minutes, until the sauce thickens slightly. Taste and adjust salt.
- Add the spinach and stir until wilted, about 1–2 minutes.
- Toss in the cooked pasta. Add a splash of reserved pasta water if the sauce needs loosening. Serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 395 |
| Protein | 15g |
| Net carbohydrates | 54g |
| Total carbohydrates | 58g |
| Fiber | 4g |
| Total fat | 12g |
| Sodium | 540mg |
Estimates based on elbow pasta, mushrooms, spinach, and unsweetened plant milk. Exact numbers may vary by brand and pasta type.
Notes & Tips 💡
- Don’t crowd the mushrooms — they need space to brown instead of steam.
- For extra richness, finish with a teaspoon of vegan butter or a squeeze of lemon.
- This sauce thickens as it sits, so keep extra plant milk or pasta water on hand for leftovers.
- Add extra spinach if you want it even greener and more veggie-packed.
This Vegan Creamy Mushroom & Spinach Pasta is rich, comforting, and weeknight-easy. A skillet dinner that always hits the spot. 🍄🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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