Creamy Vegan Lentil Pasta with Spinach and Mushrooms

5 from 2 votes

This creamy vegan lentil pasta is packed with delicate spinach and mushroom flavors, and doused in a simple pantry-friendly nut butter sauce.

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Ingredients:

  • 165g lentil or chickpea pasta (or any other pasta of your choosing)
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 250g (9oz) mushrooms
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked (or black ground) pepper
  • 200g (7oz) spinach
  • ¼ cup (60 mL) tahini or cashew butter
  • 1 lemon, the juice
  • 3 tablespoons nutritional yeast
  • 1 cup (240 mL) reserved pasta water

To serve:

  • A pinch of red chili flakes (optional)
  • More cracked pepper (optional)
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Creamy Vegan Lentil Pasta with Spinach and MushroomsPin

Method:

  1. Cook the pasta al dente according to the package instructions (this should take about 6 to 9 minutes, depending on the brand and kind of pasta you’re using), then reserve some of the pasta water, drain, and set aside. 
  2. While the pasta is cooking, sauté the onions, garlic, and mushrooms in the oil in a nonstick pan or pot over medium heat for 5 minutes.
  3. Lower the heat to low, then mix in the salt, pepper, and spinach and mix until the spinach has reduced in volume (about 1 minute), before adding the tahini, lemon juice, nutritional yeast, and pasta water. 
  4. Once everything is well incorporated, cook for 2 more minutes, then add the pasta, mix, and serve. 
  5. Enjoy!
Creamy Vegan Lentil Pasta with Spinach and MushroomsPin
Creamy Vegan Lentil Pasta with Spinach and MushroomsPin

More Delicious Pasta Recipes

Creamy Vegan Lentil Pasta with Spinach and MushroomsPin

Creamy Vegan Lentil Pasta with Spinach and Mushrooms

5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 servings
Author: Kim-Julie Hansen

Ingredients

  • 165 g lentil or chickpea pasta or any other pasta of your choosing
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 250 g 9oz mushrooms
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked or black ground pepper
  • 200 g 7oz spinach
  • ¼ cup 60 mL tahini or cashew butter
  • 1 lemon the juice
  • 3 tablespoons nutritional yeast
  • 1 cup 240 mL reserved pasta water

To serve:

  • A pinch of red chili flakes optional
  • More cracked pepper optional

Instructions

  • Cook the pasta al dente according to the package instructions (this should take about 6 to 9 minutes, depending on the brand and kind of pasta you’re using), then reserve some of the pasta water, drain, and set aside.
  • While the pasta is cooking, sauté the onions, garlic, and mushrooms in the oil in a nonstick pan or pot over medium heat for 5 minutes.
  • Lower the heat to low, then mix in the salt, pepper, and spinach and mix until the spinach has reduced in volume (about 1 minute), before adding the tahini, lemon juice, nutritional yeast, and pasta water.
  • Once everything is well incorporated, cook for 2 more minutes, then add the pasta, mix, and serve.
  • Enjoy!

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