November 21st, 2024
Recipes
Creamy Mushroom and Spinach Pasta
Valentina P
- Difficulty
•
- Time 25"
Creamy Mushroom Pasta. Twirly pasta noodles tossed in mushrooms, spinach, and a creamy blended white bean and basil sauce. Plant-based.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Creamy Sauce
- 1 (15 ounce) can white beans, drained and rinsed
- 4 handfuls basil leaves
- 1/2 cup non-dairy milk
- 1/4 cup raw cashews or pine nuts (Note 1 for nut-free)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 shallot, diced
- 4 garlic cloves
- 1/2 teaspoon salt For the Rest
- 16 ounces spaghetti or linguine
- 16 ounces mushrooms (we use cremini)
- 3 handfuls frozen chopped spinach
- 4 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Reserve 1 mugful of pasta water before draining. Drain.
- Step 2: Meanwhile, let's make the sauce. Heat 1 tablespoon of olive in a pan over medium-high heat. Pan-fry the shallots until soft, about 2 to 3 minutes. Then add the garlic for another 2 minutes.
- Step 3: Place the shallot and garlic mix into a blender with the drained beans, basil, milk, cashews, lemon juice, and salt. Blend until very smooth.
- Step 4: Wipe the mushrooms clean. Blitz the mushrooms in a small blender (or finely chop with a knife) into small pieces. Set aside.
- Step 5: Heat the 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook until soft, about 6 minutes.
- Step 6: Add the frozen spinach and stir everything together until the spinach has defrosted.
- Step 7: Add in the drained pasta and the creamy bean sauce. Stir together, adding a generous splash of the reserved pasta water to help loosen the sauce (we use about 1 cup).
- Serve: Divide onto plates and enjoy.
Recipe Notes
Note 1: Make this pasta nut-free by using 1 tablespoon of tahini.
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What you should eat next
Creamy Mushroom and Spinach Pasta
PT25M 1 (15 ounce) can white beans, drained and rinsed 4 handfuls basil leaves 1/2 cup non-dairy milk 1/4 cup raw cashews or pine nuts (Note 1 for nut-free) 2 tablespoons lemon juice 1 tablespoon olive oil 1/2 shallot, diced 4 garlic cloves 1/2 teaspoon salt 16 ounces spaghetti or linguine 16 ounces mushrooms (we use cremini) 3 handfuls frozen chopped spinach 4 tablespoons olive oil 1/2 teaspoon salt Gluten Free Vegan 8 Servings
Ingredients:
