Vegan Spinach and Mushroom Pasta

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This vegan spinach and mushroom pasta is fast, easy, and totally delicious! It makes the perfect healthy and gluten-free weeknight meal.

Prep Time 5 minutes | Cook Time 15 minutes | Total Time 20 minutes



  • 1 (8 ounce/227g) package Chickapea pasta
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1 small shallot chopped finely
  • 7 ounces/200g mushrooms (I used crimini) sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1 dash Italian seasoning
  • 1 teaspoon lemon juice
  • 1/4 cup vegetable broth
  • 1.5 cups (packed) baby spinach
  • Salt & pepper to taste
  • 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.
  7. Serve the pasta with the pine nuts sprinkled on top, along with the parsley and nutritional yeast if using. It’s also delicious with an extra drizzle of olive oil. Enjoy!

Recipe Notes

  • As individual ingredients and brands may vary, be sure to check that the actual products you are using are gluten-free (e.g. Dijon mustard and vegetable broth).

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