Creamy Vegan Pasta with Mushrooms, Green Peas & Spinach

Name: Creamy Spinach & Peas Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp coconut oil; 2 cloves of garlic (minced); 2 cups green peas (fresh or frozen); 2 tbsp nutritional yeast; 1/2 tsp sea salt; pepper; 1 medium onion ( sliced); 200 g frozen spinach (or 100 g fresh); 250 g mushrooms ( sliced); 400 ml plant-based cooking creme; 1/4 tsp cayenne powder; 1 tbsp sunflower seeds or pine nuts (roasted ); 400 g whole wheat pasta; 1 tsp sea salt

Creamy Vegan Pasta with Mushrooms, Green Peas & Spinach Overview

This Creamy Vegan Pasta with Mushrooms, Green Peas & Spinach with mushrooms is my recent improvisational creation, which turned out to be very rich in flavors, filling and satisfying. It is spicy, roasted and crunchy, creamy and cheesy, delicious and nutritious.

In addition to all the flavors, this Creamy Vegan Pasta is a good way to vary your healthy diet. A portion of this meal is high in both iron and protein thanks to spinach and peas.

The main ingredients of this dish are peas, spinach, mushrooms, and cooking creme. I used oat creme, it is possible to substitute to soy or rice creme. Coconut creme would also work, but the taste would be on a sweeter end (since peas are already contributing to subtle sweetness). I would advise playing a bit more with spices in this case – possibly add a bit more cayenne/chili powder.

Once sauce and pasta are ready, make sure to serve this Creamy Vegan Pasta still warm and top with some roasted seeds or nuts. The crunchiness of nuts and seeds combines very well with softness and creaminess of the sauce.

You may also choose to serve the plate with additional vegan cheese on top (in case you’ve got some in your fridge), but that’s completely optional. Nutritional yeast already gives the meal a cheesy flavor. Cheese would just give an additional creaminess and stretchy consistency.

Enjoy this meal whenever you are in a pasta-craving mood. This makes a great easy and nutritious lunch or dinner option.

How to Serve Creamy Vegan Pasta with Mushrooms, Green Peas & Spinach

For a gluten-free option of this Creamy Vegan Pasta with Mushrooms, Green Peas & Spinach, try legume-based pastas, e.g. lentil or chickpea pasta, soba noodles or quinoa macaroni. As a bonus, you’d get increased nutritional content: choosing chickpea pasta will give you double the protein for similar amount of calories, 50% more fiber, less carbs and triple the the iron, all for the same portion.

Add a portion of your favorite greens on a side for a more wholesome and nutritious meal.

Print Recipe

Creamy Spinach & Peas Pasta

This Creamy Vegan Pasta with Mushrooms & Green Peas is the perfect comforting pasta recipe. It makes a great quick and nutritious lunch or dinner meal.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: Vegan

Servings: 4

Calories: 616kcal

Ingredients

1 tbsp coconut oil
2 cloves of garlic minced
2 cups green peas fresh or frozen
2 tbsp nutritional yeast
1/2 tsp sea salt
pepper
1 medium onion sliced
200 g frozen spinach (or 100 g fresh)
250 g mushrooms sliced
400 ml plant-based cooking creme
1/4 tsp cayenne powder
1 tbsp sunflower seeds or pine nuts roasted
400 g whole wheat pasta
1 tsp sea salt

Instructions

Heat oil in a frying pan over medium heat and fry minced garlic for 5 minutes until slightly roasted.
Boil green peas until cooked (around 5 mins). Drain the water and place into blender.
Add fried garlic and nutritional yeast to blender. Blend until smooth. Place aside.
Into the same heated frying pan add a bit more oil (if necessary), throw in sliced onions and cook until translucent.
Add mushrooms, salt, pepper and cayenne powder. Cook over medium heat for 10 minutes with a covered lid.
Add spinach and cook for another 5 minutes (if spinach is frozen). If spinach is fresh, cook for 2 minutes before the next step.
Add cooking creme and green pea paste. Stir all ingredients together and cook for 5 more minutes.
Taste the flavors and add additional cayenne, salt or pepper, if needed.
Boil water in a pot, add 1 tsp salt. Add pasta and cook over high heat until desired consistency. Drain pasta once ready and drizzle with a splash of olive oil.
Serve cooked pasta with the creamy spinach-mushroom sauce, topped with some vegan cheese (optionally), roasted pine nuts or sunflower seeds and couple of fresh basil leaves (also optional).