Creamy Garlic Mushroom Pasta with Spinach

Tender pasta tossed with golden sautéed mushrooms and fresh spinach in a rich, creamy garlic sauce. Comforting, satisfying, and easy enough for a weeknight dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Creamy Garlic Mushroom Pasta with Spinach

Ingredients

    • 12 oz (340 g) penne or rigatoni

    • 2 tbsp olive oil

    • 16 oz (450 g) cremini mushrooms, sliced

    • 4 cloves garlic, minced

    • 1 tsp Italian seasoning

    • ½ tsp dried thyme

    • ¼ tsp red pepper flakes (optional)

    • 1½ cups unsweetened plant milk

    • ½ cup vegetable broth

    • ½ cup raw cashews, soaked and drained

    • ¼ cup nutritional yeast

    • 1 tbsp lemon juice

    • ½ tsp salt, plus more to taste

    • ¼ tsp black pepper

    • 3 cups baby spinach

    • 2 tbsp chopped fresh parsley (optional)

Nutrition Per Serving

Estimated Nutrition — Per Serving

  • Calories: 590

  • Protein: 19 g

  • Carbohydrates: 74 g

  • Fat: 26 g

  • Fiber: 9 g

  • Sugar: 8 g

  • Sodium: approximately 520 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain.

  • Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, until nicely browned and most of their moisture has evaporated.

  • Add the garlic, Italian seasoning, thyme and red pepper flakes. Cook for 30–60 seconds, stirring frequently.

  • In a blender, combine the plant milk, vegetable broth, soaked cashews, nutritional yeast, lemon juice, salt and black pepper. Blend until completely smooth and creamy.

  • Pour the sauce into the skillet with the mushrooms. Reduce the heat to medium-low and simmer for 3–4 minutes, stirring occasionally.

  • Add the spinach and cook until just wilted.

  • Add the cooked pasta and toss until everything is evenly coated. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

  • Taste and adjust the salt, pepper or lemon juice as needed. Garnish with fresh parsley if desired and serve immediately.

  • CHEF PERRY’S TIP
    Let the mushrooms get properly browned before adding the garlic. Avoid stirring them constantly—the caramelization gives this pasta a much deeper, richer flavour.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

  • Any short pasta such as penne, rigatoni or fusilli works well.

  • For a nut-free version, replace the cashews with a nut-free vegan cooking cream.

  • Add a splash of reserved pasta water if the sauce thickens while sitting.

  • For extra protein, add white beans or crispy tofu.

  • Leftovers can be refrigerated in an airtight container for up to 3–4 days. Reheat gently with a splash of plant milk.

🔄 Easy Substitutions
Pasta: Use any short pasta you enjoy. Gluten-free pasta works too.

  • Mushrooms: Cremini, white button, portobello or a mixture of mushrooms all work.

  • Cashews: For a nut-free version, use a nut-free vegan cooking cream or blended silken tofu.

  • Plant Milk: Use unsweetened oat, soy or almond milk. Avoid sweetened or flavoured varieties.

  • Spinach: Substitute kale, Swiss chard or arugula.

  • Nutritional Yeast: If unavailable, use your favourite vegan Parmesan.

  • Vegetable Broth: Water can be used in a pinch, although broth gives the sauce more flavour.

  • Red Pepper Flakes: Leave them out completely for a milder dish.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon