This Creamy Vegan Pasta with mushrooms, cauliflower and spinach is full of flavor! Only needing one pot, this pasta will be ready in under 30 minutes!
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Why you will love this recipe
- Quick & Easy: This pasta with mushrooms and spinach dish comes together in less than 30 minutes, making it a perfect option for busy weeknights.
- Nutritious: Loaded with vitamins, minerals, and healthy fats, this creamy pasta is a nutritious meal the whole family will love.
- One-Pot Meal: This delicious pasta dinner comes together in just one pot which means less time spent cleaning up!
For more one-pot recipes, check out my Black Bean Quinoa Soup, Curry Quinoa, and Curry Rice next. Or for some more pasta recipes check out our Broccoli Lemon Pasta, Creamy Vegan Pasta, Curry Pasta or our Kale Pasta. Don't forget to check out this Easy Spinach Pesto used in this pasta.
Ingredients
Here's a look at the simple ingredients you need to make this vegan creamy pasta recipe. Be sure to check the recipe card for the full list and quantities you will need for each item.
- Aromatics: A combination of garlic and red onion adds depth of flavor to the dish.
- Olive Oil: For sautéing the onion and garlic. Be sure to use a high-quality extra virgin olive oil for the best flavor.
- Pasta: Choose your favorite shape on the larger side such as rigatoni, penne, rotini, or bow ties.
- Broth & Coconut Milk: Vegetable broth and coconut milk work together to create the creamy vegan pasta sauce.
- Salt & Pepper: Just a pinch of each is all you need to season the pasta.
- Veggies: This veggie pasta dish features a combination of mushrooms, spinach, and cauliflower.
- Nutritional Yeast: Adds an umami and cheesy flavor to this vegan creamy mushroom pasta.
Variations
- Gluten-Free: Simply use your favorite brand of gluten-free pasta to make this dish gluten-free.
- More Protein: Use a legume-based pasta such as chickpea or lentil to give this dish a boost of protein.
- Less Fat: Use light canned coconut milk in place of full-fat coconut milk to lower the amount of fat in this creamy vegan mushroom pasta.
How to Make Creamy Vegan Pasta
Step 1: Add the onion, garlic, and olive oil to a large pot. Cook on medium heat until fragrant.
Step 2: Add the pasta, vegetable broth, coconut milk, mushrooms, salt, and pepper. Cover and continue to cook on medium heat.
Step 3: Add the spinach, cauliflower, and nutritional yeast to the pot.
Step 4: Continue to cook covered, until the pasta is done to your liking, the cauliflower is heated, and the spinach is wilted.
Expert Tips
- Use canned coconut milk: For a perfectly creamy sauce, be sure to use canned coconut milk instead of the coconut milk beverage that comes in a carton.
- Avoid small pasta shapes: Smaller varieties of pasta like elbows or shells are more likely to stick to the bottom of the pot, so be sure to choose a larger shape such as rigatoni, rotini, penne, or bow ties.
- Serve as a main or side: Top your vegan mushroom pasta with some non-dairy parmesan and crushed red pepper flakes and enjoy alone or with a side of crusty bread smeared with some vegan butter or this Easy Spinach Walnut Pesto. This dish also pairs well with a cup of soup or a simple side salad like this Pear Almond Salad.
- Storing: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of vegetable broth.
Recipe FAQs
Instead of heavy cream, this recipe uses canned coconut milk to achieve a creamy consistency without any dairy.
Feel free to change up the veggies for what you’ve got on hand. Carrots, broccoli, and peas are great options.
If you’re looking for a high protein meal, add a plant-based protein such as cannellini beans, chickpeas, vegan sausage, or sautéed tofu.
I like to use oat milk in place of dairy milk or full fat coconut milk (not cream) from the can if you are substituting a full fat milk.
Yes and no, yes you sure can but it will not be as thick and creamy. I would suggest full fat coconut milk from the can if you are trying to substitute heavy cream.
More Vegan Pasta Recipes
Creamy Vegan Pasta
Equipment
- pot
- Cutting board
- Sharp Knife
Ingredients
- 2 cloves garlic (minced)
- ½ cup red onion
- 1 tablespoon olive oil
- 8 oz. pasta (large noodles)
- 3 cups vegetable broth (plus 1-2 cups water if needed)
- 1 pinch salt and pepper
- 1 cup mushrooms
- ½ cup coconut milk (can) (or cashew cream)
- 2 cups spinach (loosely packed)
- ½ cup frozen cauliflower
- ¼ cup nutritional yeast
Instructions
- Chop the onion and mince the garlic, add to a large pot with the olive oil. Bring to a simmer on medium heat until fragrant (about 5 minutes). Chop the mushrooms and set aside. Let the cauliflower thaw out while pasta is cooking.
- Add the pasta, vegetable broth, coconut milk, mushrooms and pinch of salt and pepper, cook on medium heat with the lid on watching carefully so it doesn't boil over for about 9-12 minutes. (It will cook without the lid, it will just take longer, sometimes I don't use the lid if I can't be on top of watching it from boiling over).
- Add the spinach, cauliflower, nutritional yeast and cook another 7 minutes with the lid still on. If it looks like not enough liquid add ½-2 cups more, it should be enough liquid to cook the pasta without it being soupy, it should have some liquid though because when you add the nutritional yeast ad the end it will absorb some liquid and make it creamy. Check for desired texture, cauliflower heated and spinach is wilted. Make sure pasta is fully cooked.
- Serve immediately. Store leftovers in the fridge up to 3 days. Re-heat in the stove top with a splash of vegetable broth or in the microwave.
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