ONE-POT MUSHROOM & SPINACH PASTA WITH WALNUTS (PLANT-BASED)
This One-Pot WFPB 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.
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.