Let Me Tell You About This Pasta…

Honestly, there are nights when all I want is something cozy—something that doesn’t require five trips to the shop or leave my kitchen looking like a hurricane hit it. That’s where this creamy vegan mushroom pasta with spinach comes in. I started making this recipe years ago, after a bike ride that lasted way longer than anticipated (should’ve listened to my knees). It was supposed to be something quick, but then the mushrooms did this glorious thing in the pan, and I knew I had to write it down ‘for next time.’ Well, ‘next time’ turned into basically every other week since. Plus, I once completely forgot the garlic and, let’s just say, it was not my finest hour.

Why You’ll Love This (Or at Least Why I Keep Making It)

I probably whip this up when I’m in a hurry, or when I notice that weird bag of spinach in the back of the fridge is about to give up the ghost. My sister actually requests it every single time she visits (and she claims to hate pasta—go figure). I make it for date night too, because it’s surprisingly elegant despite looking sort of like an autumn forest exploded on a plate. Oh, and it’s one of those dishes that feels indulgent, yet doesn’t leave you in a food coma (unless you go for seconds, which you will.) My only complaint? That someone always tries to snag the leftovers for lunch the next day; I have to hide my Tupperware now.

What You’ll Need (With a Few Handy Swaps)

Pasta: About 250g. I usually go for tagliatelle or fettuccine, but penne works in a pinch. Actually, I’ve used leftover spaghetti once or twice—nobody complained.
Mushrooms: 300g sliced (button, cremini, or whatever looks nicest—you know I once used shiitake and felt real fancy).
Spinach: A big handful (around 2 cups). Baby spinach wilts nicely, but regular works if you chop it up a bit.
Onion: One medium, preferably yellow, but red onions give a sweeter thing going on.
Garlic: Three cloves, minced. (Though, confession: I sometimes just use that lazy garlic paste from the tube if I’m feeling, well, lazy.)
Vegan Cream: About 3/4 cup. I love oat cream for this, but coconut cream works (the taste is a bit more tropical, just FYI). Even blended silken tofu can do the job, believe it or not.
Nutritional Yeast: 2 tablespoons. Adds that cheesy flavor, but leave it out if you don’t have it. My grandmother always swore by Bragg’s, but honestly, supermarket own-brand works just fine.
Olive Oil: A glug (1-2 tablespoons). Some folks use vegan butter, which has its own charm.
Fresh Lemon Juice: Half a lemon, squeezed over at the end.
Salt & Pepper: To taste. I still use that big old salt grinder I’ve had for ages—think it’s more sentimental than anything.
Optional: A handful of chopped parsley for serving, or a pinch of chili flakes for a surprise kick.

Here’s How I Usually Do It (Give or Take)

Get the pasta on: Bring a huge pot of salted water to a boil. Chuck in the pasta—cook until just al dente, which for me is usually a minute less than whatever the packet says (I tend to taste a bit and end up eating half the pot, but hey, perks of being the cook!). Save about half a mug of cooking water before you drain it—this step is easy to forget, I know, but it’s honestly the secret here.
Sauté the good stuff: While the pasta’s bubbling away, heat your olive oil in a big, deep pan. Toss in the onion and cook over medium heat until it’s softish (at least five minutes). Don’t rush this bit; trust me, I’ve done it, and undercooked onions taste oddly sharp.
The mushrooms go in: Add your mushrooms—don’t crowd the pan; you want them golden not soggy. Let them sit undisturbed for a few minutes so they can get a bit of color. If your pan is too small, do it in batches (yes, it’s a pain, but worth it).
Garlic and cream: Chuck in that garlic (or paste if you’re in ‘can’t-be-bothered’ mode). Stir for about a minute; it should smell amazing right now. Pour in your vegan cream. Things will look weird—almost like it won’t come together. Don’t panic, a quick stir and it’s sorted. Sprinkle in the nutritional yeast, give it all a mix.
In with the spinach: Add the spinach by handfuls. You might think it’s too much—just give it a second and it’ll wilt down so much you’ll wonder where it went. This is when I usually sneak a (too hot) taste, then regret it, but oh well.
Season & finish: Squeeze in the lemon juice, salt and pepper it all to your liking. Now add the drained pasta back into the pan with a splash (or two) of that reserved pasta water. Toss it all together until silky smooth and everything is nicely coated. Add a bit more cream if you want it extra saucy.
Serve: Dish it up in big bowls, add parsley or a dusting of nooch if you’re feeling snazzy. Don’t forget a wedge of bread to mop up the sauce (I always do; a crusty baguette never lets me down).

Some Notes from My Many Attempts

If you only have frozen spinach, just chuck it in a minute or two earlier and let it thaw in the sauce. Works like a charm; nobody notices.
I used to only use white mushrooms, but actually the mixed pack from the shop adds loads of depth.
Sometimes I get impatient and add too much water—then it’s soup! So, only add a splash and see how you go.
If it seems bland, just a pinch more salt or a hit of lemon sorts it out; I learned this after accidentally making a very beige batch.

Variations That Actually Work (and One That Didn’t)

Swapping out the spinach for kale is great—just let it cook a couple mins longer because otherwise it’s a bit tough.
I once tried tossing in roasted red peppers; not my thing (came out oddly sweet, but maybe your mileage varies).
Want a protein hit? Throw in some cooked chickpeas right at the end!
And sometimes, when I’m feeling extra, I’ll add a splash of white wine with the mushrooms—just let it bubble off before you add the cream. Totally restaurant-level, if that’s your vibe.

Equipment—But Don’t Sweat It

I use a big deep skillet, but a regular saucepan works too if you stir gently (did that when my good pan went walkies). A wooden spoon is ideal but, honestly, that big plastic spatula that inexplicably survived my last house move does the job.

Creamy Vegan Mushroom Pasta with Spinach

How to Store Leftovers (If There Are Any)

Pop leftovers in the fridge—airtight container, yada yada—should last about two days. But in my house it never lasts more than a day (someone always nicks it for midnight snacks!). And I reckon it tastes even better the next day, though maybe that’s just me. To reheat, a splash of plant milk or water in a pan does wonders.

How I Like to Serve It—Just for Fun

I always add a mess of black pepper on top and a bit of lemon zest if I have a spare lemon. If it’s a special night, maybe a glass of vegan-friendly wine and a solid rom-com on in the background. My mate likes this with a silly amount of chili flakes, so leave them out for the faint-hearted but pass them at the table. The bread for dipping is, in my probably-too-strong opinion, required.

Lessons Learned (a.k.a., My Top Pro Tips)

Don’t skip waiting for the mushrooms to really brown—once I rushed it and got rubbery chunks; not pretty, won’t repeat.
Reserve your pasta water before you drain the noodles—learnt this the hard way so now I stick a mug in the colander so I remember (life hacks, eh!).
If you add the spinach too soon, it disappears into the sauce way before you want it to. Add it at the end for best results.
Actually, if you can, eat it out of your biggest bowl with some good company… makes all the difference.

FAQs: Real Questions I’ve Actually Gotten

Can I make this gluten free? Oh, absolutely—just use your fave gluten free pasta. I’ve used Bionaturae and it worked bang on.
Could I use a different leafy green? Sure, kale or even arugula (rocket to my UK friends!) can be swapped in. Just adjust cooking time a tad.
Is this good for meal prep? Yes and no. It reheats well, but the sauce thickens up, so a splash of liquid is your friend. And (true story), it freezes, but spinach gets a bit mushy, just a heads up.
Where do you get vegan cream? Local supermarket, usually. Or sometimes I bulk order my favorite Oatly cream from Vegan Essentials because they deliver fast and don’t judge my habit.
Can I halve the recipe? For sure—I actually do it all the time when I’m cooking solo. Just eyeball the cream and veg, it doesn’t have to be perfect.
Why does mine look kind of beige? Oh, that’s normal! It’s not a rainbow dinner, but you can liven it up with loads of parsley or a sprinkle of smoked paprika (that was a happy accident I tried once!).

If you’re keen on learning more about vegan cooking, I sometimes poke around on Minimalist Baker—her tips are lifesavers, and the comments section always cracks me up.

So there you go—my way (messy, a bit chatty, always satisfying) to make creamy vegan mushroom pasta with spinach. If you give it a whirl, let me know how it went—bonus points for kitchen disasters, they’re the best stories!

Creamy Vegan Mushroom Pasta with Spinach