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This One-Pot Mushroom & Spinach Pasta is creamy, wholesome, and full of flavor. Made with mushrooms, spinach, and toasted walnuts, it’s oil-free, dairy-free, and perfect for a healthy, comforting dinner in just 30 minutes.
What’s better than creamy pasta? Creamy pasta that only uses one pot 🙌😄
This One-Pot Mushroom & Spinach Pasta with Walnuts is hearty, flavorful, and comes together in 30 minutes. The pasta cooks right in the broth, soaking up all the flavor from the mushrooms, garlic, and seasonings. At the end, stir in spinach for freshness, add cashew cream, and sprinkle with toasted walnuts for that crunchy, nutty finish. Are you hungry yet?
It’s cozy, simple, and oh-so-satisfying—comfort food made the WFPB way.
🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is naturally free from common allergens and perfect for many dietary lifestyles:
- Dairy-Free
- Egg-Free
- Gluten-Free (use certified GF oats)
- Refined Sugar-Free
- Oil-Free
- Soy-Free
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This recipe is one of those easy weeknight meals that checks all the boxes — it’s hearty, creamy, and full of nourishing ingredients. Everything cooks together in one pot, so you get a rich, flavorful sauce without the mess or extra dishes. Here’s why this pasta not only tastes amazing but is also good for you:
- Mushrooms provide umami and antioxidants.
- Cashew cream + nutritional yeast give creamy, cheesy richness without dairy.
- Spinach adds freshness and nutrients.
- Walnuts bring crunch and omega-3 healthy fats.
It’s nutrient-packed, comforting, and weeknight friendly!
🍽 HOW TO PREPARE THIS ONE-POT MUSHROOM & SPINACH PASTA
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
Everything cooks in one pot: sauté aromatics, add pasta + liquid + flavorings, simmer until pasta is tender, stir in spinach, finish with cashew cream and walnuts. That’s it!
Let’s explore the kitchen tools, required ingredients, and steps, accompanied by helpful pictures if needed.
🥣USEFUL KITCHEN EQUIPMENT
Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.
To make this recipe, you’ll need:
- Blender – To make cashew cream (optional if not using cashew butter)
- Knife & cutting board – For prepping veggies
- Large pot or Dutch oven – For cooking everything together
- Serving bowls – To serve your pasta beautifully (I love these plates)
Now, let’s review the list of ingredients and potential substitutions, where applicable.
📝INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Whole grain penne – Base of the dish; gluten-free pasta works too.
- Onion & garlic – Aromatic flavor builders.
- Mushrooms – Add earthy flavor and meaty texture.
- Vegetable broth – For cooking the pasta and making the sauce.
- Unsweetened plant-based milk – For creaminess (soy or cashew are the best options).
- Cashew butter or cashew cream – Makes the sauce rich and silky.
- Nutritional yeast – Adds cheesy flavor.
- Baby spinach – Stirred in at the end for freshness.
- Toasted walnuts – Crunchy, earthy topping.
- Salt, garlic salt, pepper, mushroom seasoning, herbs – For seasoning.
👩🍳DIRECTIONS
To make this recipe, follow these steps:
1️⃣In a blender, make cashew cream if not using cashew butter (blend the soaked cashews with water until smooth).
2️⃣In a large pot, sauté onion in a splash of broth for 3–4 minutes. Add garlic and mushrooms; cook until softened.
3️⃣Stir in pasta, broth, plant milk, nutritional yeast, garlic salt, mushroom seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 9–11 minutes, stirring often, until pasta is al dente. Add extra broth if the liquid reduces too quickly.
4️⃣Stir in spinach until wilted. Mix in cashew butter (or cashew cream) until creamy.
Serve hot, topped with toasted walnuts and fresh herbs.
💡RECIPE TIPS & VARIATIONS
Nut-free: Use sunflower seed butter instead of cashew butter, and pumpkin seeds instead of walnuts.
Gluten-free: Choose brown rice or quinoa pasta.
Make it cheesy: Add extra nutritional yeast or sprinkle with oil-free vegan parm.
Extra veggies: Stir in zucchini, kale, or broccoli with the spinach.
Hazelnuts or pine nuts can still be used if you prefer a sweeter, lighter nut topping.
❓FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes, but it’s best fresh. If making ahead, slightly undercook pasta so it doesn’t get mushy when reheated.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Add a splash of broth or plant milk when reheating.
Can I freeze this recipe?
Freezing isn’t ideal because pasta can turn mushy. Freeze the sauce separately if desired.
MORE DELICIOUS ONE-POT RECIPES TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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🖨️PRINTABLE RECIPE CARD
ONE-POT MUSHROOM & SPINACH PASTA WITH WALNUTS (PLANT-BASED)
Ingredients
- 12 oz penne pasta (340 g whole grain penne pasta, or GF pasta)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 12 oz mushrooms (340 g, sliced)
- 3 cups low-sodium vegetable broth (720 ml)
- 1 cup unsweetened plant milk (240 ml)
- 2 Tbsp cashew butter (or ½ cup soaked cashews blended with 0.75 cup water)
- 2 Tbsp nutritional yeast
- 4 cups baby spinach (120 g)
- ¼ cup walnuts (30 g toasted, chopped)
- Garlic salt and mushroom seasoning (to taste)
- Salt & black pepper (to taste)
- Fresh parsley or basil (optional garnish)
Instructions
- In a blender, make cashew cream if not using cashew butter (blend the soaked cashews with water until smooth).
- In a large pot, sauté onion in a splash of broth and for 3–4 minutes. Add garlic and mushrooms; cook until softened.
- Stir in pasta, broth, plant milk, nutritional yeast, garlic salt, mushroom seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 9–11 minutes, stirring often, until pasta is al dente. Add extra broth if the liquid reduces too quickly.
- Stir in spinach until wilted. Mix in cashew butter (or cashew cream) until creamy.
- Serve hot, topped with toasted walnuts and fresh herbs.
Notes
- Toast walnuts in a dry skillet for 3–4 minutes to enhance flavor.
- Hazelnuts or pine nuts can be used instead of walnuts if preferred.
- Store leftovers in the fridge for up to 3 days. Add a splash of broth to refresh the sauce when reheating.
DID YOU MAKE THIS ONE-POT MUSHROOM & SPINACH PASTA?
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