Versatile Pasta with Mushrooms, Spinach & Tomatoes

Creamy Pasta Mushrooms Spinach and Tomatoes

5 from 1 vote

Versatile Pasta with Mushrooms, Spinach & Tomatoes

You will absolutely love this easy-to-make, yet super tasty Creamy Pasta with mushrooms, spinach and grilled tomatoes regardless if you’re a vegan or not. This creamy mushroom and spinach pasta dish gets a special taste when the grilled garlic balsamic tomatoes are added to the recipe

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Italian, World

Keyword: Chicken Mushroom Recipe, fettuccini, Healthy recipe, meat-free, spinach pasta, vegan recipe

Servings: people

Calories: 339kcal

Author: Tatiana

Equipment

grill pan

Ingredients

15 oz mushrooms
10 oz cherry tomatoes
3 cups baby spinach
10 oz fettuccini dry weight
1 handful fresh basil
1 medium yellow onion
2 tbsp soy sauce
1 1/4 cup soaked cashew
2 cups vegetable broth (or pasta water)
6 garlic cloves
1 tsp cornstarch
1 pinch ground pepper
2 tbsp balsamic sauce
1/2 cup olive oil

Instructions

In a large boiling pan, cook pasta by the package instructions. Set aside when done with lid on
Meantime, peel the onion and 3 garlic cloves and chop them
Take a frying pan, add a few drops of olive oil and put chopped garlic and onion to sautee
Slice the mushrooms and add to the pan. Sautee for 10 minutes stirring occasionally
In a food processor blend the soaked cashews, 2 garlic cloves, one handful parsley, one handful basil, 1 tsp cornstarch and 1 cup of pasta water or vegetable broth
Add the fresh sauce to the pan with mushrooms, add another cup of pasta water and let simmer for about 1-2 minutes
Use a grill pan to heat 2 tablespoons of olive oil and sautee a few garlic cloves, the cherry tomatoes, sliced in halves. Add the baby spinach in about 2 minutes
Add pasta to the sauce, pour over the grill composure and gently mix

Nutrition