Vegan Mushroom Spinach Pasta (No Cream)

Ingredients

• 8 oz (230 gr) pasta of choice
• 17.6 oz (500 gr) white button mushrooms (sliced)
• 3.5 oz (100 gr) baby spinach
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 3/4 cup cashew milk (or any plant-based milk)
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 3/4-1 teaspoon salt

Instructions

1. 1

   Cook pasta according to package instructions until al dente.

2. 2

   Prepare the sauce slurry: In a small bowl, mix the plant milk, cornstarch, and nutritional yeast until smooth.

3. 3

   Sauté aromatics: Heat oil in a large pan over medium heat. Sauté onion for 7-8 minutes until soft and fragrant. Stir in the garlic, oregano, salt, and pepper and cook for another minute until fragrant (be careful not to burn it).

4. 4

   Cook mushrooms: Add in sliced mushrooms and cook for 8-9 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Pour in the slurry and cook for 4-5 minutes, stirring constantly,until the sauce thickens.

5. 5

   Add spinach: Add the spinach in the last 2–3 minutes until wilted.

6. 6

   Combine: Toss pasta with the mushroom-spinach sauce until well coated. Serve warm with a sprinkle of plant-based parmesan, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.