Name: Creamy Spinach and Mushroom Pasta (Tomato Sauce) (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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

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

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Instructions

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 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.
Remove from heat, season with salt and pepper if necessary.
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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Mains, Gluten free
Method: Stovetop
Cuisine: Italian