🍄 Creamy Spinach and Mushroom Pasta Bowl (Vegan Comfort in 25 Mins!)
Looking for a quick, creamy vegan dinner that checks all the boxes—comforting, satisfying, and packed with veggies? This Creamy Spinach and Mushroom Pasta Bowl is your answer.
It’s one of those recipes that feels like a warm hug. Sautéed mushrooms, garlicky spinach, and melty vegan cream cheese come together in a rich, plant-based pasta bowl that tastes like it came from your favorite café. It’s incredibly simple, done in one pan + one pot, and ready in under 30 minutes.
💚 Why You’ll Love This Creamy Spinach and Mushroom Pasta Bowl
- Completely dairy-free with all the creamy texture you love
- Quick and simple—ready in under 30 minutes
- Minimal dishes with one pot and one pan
- Flexible & forgiving—easily made gluten-free or oil-free
- Protein-packed if paired with legumes or tofu
Whether you’re new to vegan cooking or a seasoned plant-based pro, this pasta will win you over.
👩🍳 How to Make Creamy Spinach and Mushroom Pasta Bowl (Quick Overview)
This is a simple 5-step process that you can totally memorize after your first try!
💡 The heat from the pasta and sautéed veg will melt the cheese—no extra cooking needed.
🍽️ What to Serve with Creamy Spinach and Mushroom Pasta Bowl
- A crisp side salad with lemon vinaigrette
- Garlic bread or grilled sourdough
- Lentil or white bean salad for extra protein
- Roasted veggies like broccoli or zucchini
🔄 Variations & Customizations
Here are some easy ways to make the Creamy Spinach and Mushroom Pasta Bowl your own:
- Gluten-Free: Use gluten-free pasta like brown rice, quinoa, or chickpea pasta.
- Nut-Free: Skip the pine nuts or sub sunflower seeds.
- Extra Creamy: Add a splash of unsweetened oat or almond milk to the sauce.
- High-Protein: Stir in sautéed tofu, tempeh, or cooked white beans.
- Spicier: Add more crushed red pepper flakes or a touch of hot sauce.
❓ FAQs: Creamy Spinach and Mushroom Pasta Bowl
Yes! Make the full dish and store it in the fridge. Reheat gently with a splash of water or plant milk.
Yes, just thaw it first and squeeze out any excess water.
If needed, you can substitute with cashew cream or blended silken tofu + lemon juice + nutritional yeast for creaminess.
Anything goes—penne, rigatoni, fettuccine, or even spaghetti. Short pasta holds the creamy sauce best!
Yes! Just reduce or skip the chili flakes and it becomes super mild and creamy.
🌟 Final Thoughts on Creamy Spinach and Mushroom Pasta Bowl
This recipe is your new go-to vegan comfort meal—it’s creamy, quick, cozy, and endlessly flexible. Serve it up for a weeknight dinner or meal-prep it for busy days ahead. Once you make it, it’s going straight into your “favorites” folder—I promise.
👉 Loved this Creamy Spinach and Mushroom Pasta Bowl?
Don’t stop here! Head over to the Dr. Vegan Blog for more delicious, plant-powered recipes, beginner-friendly guides, and cooking inspiration that makes vegan living easy and exciting.
Creamy Spinach & Mushroom Pasta Bowl
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Strainer or colander
- Measuring cups and spoons
Ingredients
- 8 oz dried pasta (or ~1 lb fresh pasta)
- 3 tbsp extra virgin olive oil (divided)
- 10 oz white button mushrooms (chunky sliced)
- 8 oz button mushrooms (sliced)
- 1/2 tsp crushed red chili (use less for milder heat)
- Freshly ground black pepper, to taste
- 1 tbsp vegan butter (or regular butter)
- 5 oz baby spinach leaves
- 2 tbsp vegan cream cheese (or regular cream cheese)
- 1/4 cup vegan Parmesan (or regular Parmesan)
- 1 tsp Italian seasoning
- Toasted pine nuts, for topping
- Extra crushed red chili, for serving
Instructions
- 1. Boil the Pasta– Cook the pasta in generously salted water until al dente.– Drain and transfer the hot pasta into a large bowl.
- 2. Sauté the Mushrooms– In a large pan, heat 1 tbsp vegan (or regular) butter and 2 tbsp olive oil over medium heat.– Add the mushrooms and season with ½ tsp crushed red chili and black pepper to taste.– Sauté until golden brown and tender, about 6–8 minutes.– Transfer to the bowl with the pasta.
- 3. Sauté the Spinach– In the same pan, heat the remaining 1 tbsp olive oil.– Add the baby spinach and sauté until just wilted, about 2–3 minutes.– Add to the bowl.
- 4. Add Cream Cheese, Parmesan & Italian SeasoningInto the bowl, add:– 2 tbsp vegan (or regular) cream cheese– ¼ cup vegan (or regular) Parmesan– 1 tsp Italian seasoning– Mix everything until creamy and evenly coated. The heat from the pasta and veggies will melt the cheese.
- 5. Serve– Plate and top with toasted pine nuts, vegan parmesan and a final pinch of crushed red chili.
Excellent easy recipe which I can remember without having to write down. Thank you
Glad you like it! thank you so much for leaving a review Bobbie 🙂