Creamy Mushroom and Spinach Pasta

This mushroom and spinach pasta dish is creamy, savoury, healthy and super filling. Quick, easy and wholesome to make, this recipe is full of flavour and is perfect for busy days when you don’t want to sacrifice diet or taste, or if you are just looking for a new quality vegan meal to add to your repertoire!


> One punnet of mushrooms (I used white button mushrooms, but you can use any you want), washed and thinly sliced.

> Three cloves of garlic, crushed or finely chopped.

> One TBSP of olive oil.

> One TBSP of vegan butter.

> Washed and finely chopped spinach (or defrosted, chopped spinach if using from frozen).

> Fusilli pasta, using as much as is needed.

> 400ml of vegetable stock.

> Three TBSP of plain flour.

> 300ml of oat milk.

> One TSP of thyme.

> One TSP of basil.

> One TSP of oregano.

> Salt and pepper, to season.

> Optional vegan cheese, finely chopped (Violife cheese is recommended).


Step One: In a wide, deep frying pan or wok, sauté mushrooms with the garlic, oil and butter until they reach their desired state (I like them to be browned and crisped, which takes around 10 minutes).

Step Two: Add spinach, salt, pepper, basil, thyme and oregano to the wok. Sauté for a further 5 minutes, stirring often and adding more oil/butter if needed.

Step Three: While the ingredients in the wok are cooking, put your fusilli in some boiled water in a seperate pot and boil on a high heat for 5 minutes.

Step Four: In a measuring jug, mix the vegetable stock with the flour and stir well until smooth.

Step Five: Add the vegetable stock/flour mixture to the wok, along with the oat milk and the fusilli after straining it.

Step Six: On a low-medium heat, allow the pasta to cook on for 20 minutes. Stir frequently, and add more water and milk to the wok if needed.

Step Seven: When the fusilli is thoroughly cooked, add vegan cheese as desired to the pan and cook for a further few minutes, ensuring it is fully combined.

Step Eight: When the vegan cheese has melted, remove from heat and leave to cool for 1 minute before serving. Enjoy!

If you enjoyed this recipe, feel free to drop a like and let me know in the comment section what you thought. If you want more content like this delivered to your inbox, from original vegan recipes to travel inspiration to lifestyle articles, don’t forget to subscribe.


3 thoughts on “Creamy Mushroom and Spinach Pasta

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