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spinach mushroom pasta on a white plate with a fork

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

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5 from 1 review

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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!




  • 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


  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!


  • 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