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Home » Mains » Creamy Spinach and Mushroom Pasta (Tomato Sauce) (Vegan)

Creamy Spinach and Mushroom Pasta (Tomato Sauce) (Vegan)

May 13, 2019 / Updated February 28, 2020 / By Verna / 6 Comments

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You’ll love my Creamy Spinach and Mushroom Pasta. Mushrooms, spinach and veggies simmered in a flavourful cheesy, creamy Italian tomato sauce. Served on a bed of penne pasta. Simple ingredients, ready in 30 minutes. Easy, vegan, healthy and delicious!

spinach mushroom pasta on a white plate with a fork

This mushroom and spinach pasta rocks! Made with canned tomatoes, dried herbs and spices, vegan cream cheese and of course the veggies. Outstanding flavours with little effort! That’s my kinda dinner! I’m a huge fan of pasta and mushrooms anytime!

The vegan pasta sauce for this recipe is a play on my easy vegan spaghetti which I haven’t posted yet lol! You’ll love it?

spinach mushroom pasta in a skillet

The family loves this penne pasta dish but the grandkids aren’t to fond of the tomato chunks or the spinach so they work their way around it, little stinkers❤️

You could pulse the diced tomatoes in the food processor first so the sauce is not so chunky, if you prefer. I personally love the texture and flavour of the diced tomatoes as is for this recipe. So whatever floats your boat, right!

How to make Spinach and Mushroom Pasta:

Cook the Penne pasta or pasta of choice according to package directions, drain, don't rinse. Toss with a little oil and set aside.

While pasta is cooking preheat a large non stick skillet to medium high heat. Add the oil, onions, celery and a pinch of salt and pepper. Cook for 5 minutes, stirring every couple of minutes, the onions should be browning and softening.

Add the mushrooms and fry for 3-5 minutes, until the mushrooms start to brown.

Turn the heat to medium and add the rest of ingredients except the spinach and pasta. Bring the sauce to a simmer on medium heat and cook uncovered for 10 minutes. Stir in the spinach and cook for 1 more minute.

Remove from heat, season with salt and pepper if necessary. Serve over penne pasta and Enjoy with some  Garlic Bread!

I like to serve the pasta on individual plates and top with sauce.

This recipe will keep in the fridge for 4-5 days and the pasta and sauce should be stored separately for best results when reheating.The sauce freezes well.

four photo collage spinach mushroom pasta being made in a skillet

spinach mushroom pasta in a skillet

spinach mushroom pasta on a white plate with a fork

Ok lets make some Spinach and Mushroom Pasta, it’s:

easy

a delicious Italian vegan pasta

quick

super tasty!

kid friendly

easily gluten free

super satisfying

healthy

full of veggies

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

Here are some other delicious Vegan Pasta recipes for you to enjoy:
Best Vegan Mac and Cheese
Best Vegan Alfredo Sauce
Hearty Vegan Spaghetti Bolognese
Best Vegetable Lasagna (Vegan)

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spinach mushroom pasta on a white plate with a fork

Creamy Spinach and Mushroom Pasta (Tomato Sauce) (Vegan)


★★★★★

5 from 1 reviews

  • Author: Verna
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

You’ll love my Creamy Spinach and Mushroom Pasta. Mushrooms, spinach and veggies simmered in a flavourful cheesy, creamy Italian tomato sauce. Served on a bed of penne pasta. Simple ingredients, ready in 30 minutes. Easy, vegan, healthy and delicious!


Ingredients

Scale

INGREDIENTS FOR SPINACH AND MUSHROOM PASTA:

  • 1/2-3/4 lb (227-340 grams) (8-12 oz) uncooked penne pasta or pasta of choice
  • 1 tablespoon oil, I used grape seed oil
  • 1 yellow onion, diced
  • 1 stalk celery, chopped
  • 1/2 lb (227 grams) (8 oz) mushrooms, sliced
  • 1 398 ml (14 fl oz) can diced tomatoes (see notes*)
  • 1 and 1/2 cups water
  • 1/2 container (4 oz) of vegan cream cheese, I use Daiya plain vegan cream cheese
  • 1/2 tablespoon Better Than Bouillon Vegetarian No Beef Soup Base
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 2 cups raw spinach, (packed), rough chopped or use baby spinach and don't chop

Instructions

  1. Cook the Penne pasta or pasta of choice according to package directions, drain, don't rinse. Toss with a little oil and set aside.
  2.  While pasta is cooking preheat a large non stick skillet to medium high heat. Add the oil, onions, celery and a pinch of salt and pepper. Cook for 5 minutes, stirring every couple of minutes, the onions should be browning and softening. Add the mushrooms and fry for 3-5 minutes, until the mushrooms start to brown.
  3. Turn the heat down to medium and add the rest of ingredients except the spinach and pasta. Bring the sauce to a simmer on medium heat and cook uncovered for 10 minutes. Stir in the spinach and cook for 1 more minute.
  4. Remove from heat, season with salt and pepper if necessary.
  5. Serve over penne pasta or pasta of choice and Enjoy with some Garlic Bread and a tasty salad!

Notes

  • for gluten free use gluten free pasta
  • if you like a less chunky tomato sauce, pulse diced tomatoes a couple of times in food processor before adding to the sauce.
  • I like to serve the pasta on individual plates and top with sauce.
  • This recipe will keep in the fridge for 4-5 days and the pasta and sauce should be stored separately for best results when reheating.
  • The sauce freezes well.
  • Category: Mains, Gluten free
  • Method: Stovetop
  • Cuisine: Italian

Keywords: spinach mushroom pasta, vegan, spinach and mushroom pasta, spinach, mushrooms, pasta, penne, tomato sauce, creamy, cheesy, easy,

Did you make this recipe?

Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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Reader Interactions

Comments

  1. Michelle

    January 31, 2021 at 5:46 pm

    I made this tonight. What a wonderfully different flavor combo! I'm hard pressed to describe what kind of dish this is. If pressed, I would characterize it as a Mediterranean Mock Beef Stroganoff. Thank you, Verna, for this wonderfully original and flavorful dish. I will definitely make it again!

    Reply
    • Verna

      February 01, 2021 at 5:42 am

      Thank you so much and what a lovely description. Thrilled you enjoyed it Michelle!

      Reply
  2. Natasha

    January 05, 2020 at 12:59 am

    This looks so good!!! I dislike mushrooms. What do you think I can use besides mushrooms for this recipe?

    Reply
    • Verna

      January 05, 2020 at 2:10 pm

      Hi Natasha, you could crisp up some crumbled tofu in a frying pan or use your favourite plant based meat. Zucchini or lentils would be great too!

      Reply
  3. Marilyn

    May 13, 2019 at 11:21 pm

    Another delicious looking recipe I cant wait to try!

    ★★★★★

    Reply
    • Verna

      May 13, 2019 at 11:57 pm

      Thanks Marilyn! Enjoy? thanks for your comment!

      Reply

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