Vegan Cheesy Mushroom Pasta is creamy, delectable, and ready in about 20 minutes. It’s great comfort food and the whole family will love it!
Vegan Cheesy Mushroom Pasta is Plant-Based Comfort Food!
This dish is like a warm pair of pajamas and a fuzzy blanket … total comfort food. It’s so creamy, thanks to a generous amount of shredded vegan cheese. The mushrooms offer tasty protein, as does the spinach.
So much flavor … and so easy to make. It does take two pots, one to cook the vegetables and one to boil the pasta. But it’s still super simple.
Put the water on to boil for the pasta and get that going. Cook according to your package directions (I used gluten-free spaghetti pasta … but any kind will do). Meanwhile, saute about 2 cups of mushrooms, fresh or canned, along with some sliced onions. Yum. So fragrant. Add some rosemary, smoked paprika, salt and pepper, red pepper flakes, and throw in a few handfuls of spinach near the end.
Oh, then the cheese. We’ve been shopping at stores that carry Chao brand lately … and, holy moly, this is good vegan cheese. I like them all, because, hello, it’s cheese. But Chao is my favorite so far. I used an entire package of their melty shreds. Stir it up with some plant-based milk.
Throw in the cooked and drained pasta. And voila, super tasty, full of flavor, carb and cheese heaven.
This is great all by itself but a big salad and some garlic bread would be fantastic.
I used a cup of plant-based milk and a package of Chao brand vegan cheese shreds. That was so delicious but sometimes it can be difficult to find vegan cheeses (although this is definitely getting much better!). If you like, you can just make a batch of Easy Vegan Cheese Sauce and add about two cups of that to the sauteed mushrooms, spices, and cooked pasta.
Easy to love this dish!
Vegan Cheesy Mushroom Pasta Plant-Based Comfort Food
Vegan Cheesy Mushroom Pasta is creamy, delectable, and ready in about 20 minutes. It's great comfort food and the whole family will love it!
Ingredients
- 12 oz dried spaghetti noodles prepared according to package directions
- 2 tablespoons avocado oil for sauteeing
- 12 oz canned mushrooms about 3 cans
- 1/2 cup thinly sliced onions
- 1 teaspoon rosemary
- 1 teaspoon smoked paprika
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 cups spinach
- 1 cup plant-based milk
- 7 ounces vegan cheese shreds your favorite brand
Instructions
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Bring a large pot of water to boil and cook the pasta of your choice according to package directions.
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In a large saucepan, add the oil for cooking (or use water for a water saute) and saute the mushrooms and onions until browned and tender.
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Add the spices and stir to combine, Add the spinach.
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Pour in the plant-based milk of your choice (just make sure it's not sweetened and does not contain vanilla). Cook over medium heat until the milk starts to get a little bubbly.
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Add the cheese shreds and stir to combine. Let this simmer for a minute or two until the cheese melts.
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Stir in the cooked pasta.
Recipe Notes
If you'd prefer not to use store-bought cheese shreds, instead use the cheese sauce recipe listed above. It's also pretty delicious!
XO Lisa
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.