Creamy, savory, and full of mellow flavors: this pasta with mushrooms and spinach is comfort food in its purest form. The sauce coats every strand of pasta with a velvety layer, while the mushrooms add a rich, earthy note. The spinach blends in smoothly and provides just that touch of fresh green that brings the whole dish into balance.
Since you’re using oat-based plant-based cream, the dish stays nice and creamy without regular cream or cheese. This is handy if you want to avoid cow’s milk or are having a lactose-free day. The ingredients are easy to find and the preparation is straightforward, so you can have this on the table in no time, even on a weeknight.
Preparation
Step 1: Cooking pasta
Bring a large pan of water with a pinch of salt to a boil and cook the pasta according to the package directions. Drain, but save a cup of the cooking liquid for later.
Step 2: Sauté the onion and garlic
Heat the oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, then add the minced garlic. Cook briefly without letting it brown.
Step 3: Sauté the mushrooms
Add the sliced mushrooms and sauté them gently until they are golden brown and have shrunk slightly. Stir occasionally so they brown evenly and don't get too soggy.
Step 4: Making the sauce
Pour the oat-based plant-based cream into the pan and stir well. Add the spinach and let it wilt. Let the sauce thicken briefly until it feels creamy.
Step 5: Mix pasta and serve
Toss the cooked pasta with the sauce. If the sauce is too thick, add a little of the pasta cooking water. Season with salt and pepper and serve immediately, preferably hot straight from the pan.
Nutritional values per person
- 🥦 Vegetables: 80 g
- 🍝 Carbohydrates: 50 g
- 💪 Protein: 11 g
- 🥑 Grease: 10 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 480 kcal
Tips & label
Add some fresh thyme or a pinch of nutmeg to give the sauce extra depth.
Delicious with a fresh green salad or some toasted pine nuts sprinkled on top.
If you follow a strictly cow's milk-free diet, make sure the plant-based cream and pasta do not contain any milk ingredients.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water or cream.
Use a large skillet so the mushrooms can fry properly and don't end up stewing.
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