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Delicious and Nutritious: How to Make the Perfect Mushroom Spinach Pasta at Home

Prep Time: 5 minutes

Total Time: 15 minutes Servings: 4 servings


- 14 oz (400 g) gluten-free pasta of choice

- 3 tbsp olive oil

- 1 onion, chopped

- 3 cloves of garlic, minced

- 14 oz (400 g) mushrooms, sliced

- 10.5 oz (300 g) baby spinach

- 1/2 cup vegetable broth (or plant-based cream*)

- 1-2 tbsp soy sauce (optional)

- Salt and pepper to taste

- 2 tsp lime juice (optional)

- Chopped parsley (optional)


- Pinch of smoked paprika

- 5 tbsp pine nuts

- Vegan parmesan (optional)


1. Cook the pasta in salted water according to the package instructions.

2. Toast the pine nuts in a small pan without additional oil, then set aside.

3. Heat olive oil in a large skillet. Sauté mushrooms and onions for about 3 minutes until lightly browned.

4. Add minced garlic and cook for 30 seconds longer. Deglaze with soy sauce and a bit of vegetable broth (or plant-based cream). Cook for 1-2 minutes.

5. Add spinach and cook for 2-3 minutes until wilted. Season with salt, pepper, and lime juice. 6. Drain the cooked pasta and add it to the skillet with the mushrooms. Toss to combine.

7. Add yeast flakes or vegan parmesan as desired and adjust seasoning.

8. Serve the mushroom pasta with toasted pine nuts and a sprinkle of smoked paprika.

9. Enjoy


- For a creamier pasta, use plant-based cream or coconut milk instead of vegetable broth.

- Explore variations with different vegetables and toppings to suit your taste.

This perfect late night spinach and mushroom pasta is:

  • Easy to make

  • Gluten - free

  • Dairy - free

  • Vegetarian

  • Delicious


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