5 from 12 votes
Vegan Spinach & Mushroom Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
This vegan spinach & mushroom pasta is fast, easy, and totally delicious! It makes the perfect healthy and gluten-free weeknight meal.
Course: Main Course
Cuisine: Canadian
Keyword: vegan spinach and mushroom pasta
Servings: 4
Calories: 311 kcal
Author: Natasha Bull
  • 8 ounces Chickapea Pasta
  • 1/4 cup pine nuts
  • 1 tablespoon toasted pine nuts
  • 7 ounces mushrooms, sliced. I used crimini
  • 2 cloves garlic
  • 1/2 teaspoon Dijon mustard
  • 1 dash Italian seasoning
  • 1 teaspoon lemon juice
  • 1/4 cup vegetable broth
  • 1.5 cups baby spinach (packed)
  • Fresh chopped parsley, to taste (optional)
  • Nutritional yeast, to taste (optional)
  1. Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.

  2. Add your pine nuts to a skillet over medium-high heat. Toast them for a few minutes, stirring often, and watching them closely so they don't burn. Remove pine nuts and set aside once they're toasted.

  3. Add the olive oil to your skillet, along with the shallot and mushrooms. Sauté for 4-5 minutes or until the water has released from the mushrooms.
  4. Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie broth to the pan. Let it bubble for a minute or two.

  5. Stir in the spinach and let it wilt. 

  6. Drain the pasta and add it to the skillet. Toss. Give it a taste and season with salt & pepper as needed.