Creamy One-Pan Mushroom Pasta with Spinach & Sun-Dried Tomatoes
This creamy vegan mushroom pasta is a dreamy one-pan weeknight dinner ready in under 20 minutes. Tagliatelle simmers directly in a luscious oat cream and vegetable stock sauce, soaking up layers of savory mushrooms, sweet red onions, tangy sun-dried tomatoes, and fresh spinach. It’s rich, dairy-free comfort food, no cashews, no blender, no fuss.
Equipment
- Deep sauté pan or wide pot
- Wooden spoon
- Measuring cups & spoons
- Knife
- Cutting board
Ingredients
- 200 g tagliatelle
- 150-200 g mushrooms sliced
- 1 medium red onion thinly sliced
- 3 cloves garlic sliced
- 60 g baby spinach
- 4-5 tbsp sun-dried tomatoes chopped
- 1 tsp Italian seasoning
- 1 tsp paprika
- 350 ml oat cream
- 200 ml vegetable stock
- Vegan Parmesan for serving
- Chili oil to finish
- Salt & pepper to taste
Instructions
- Add the pasta, mushrooms, onion, garlic, spinach, and sun-dried tomatoes into a deep sauté pan or pot.
- Season with Italian seasoning, paprika, salt, and pepper.
- Pour in the oat cream and vegetable stock. The liquid should nearly cover everything.
- Cover and cook over medium heat for about 10 minutes, stirring occasionally so the pasta cooks evenly and doesn’t stick. If it looks too dry during cooking, add a little more vegetable stock or water.
- Remove the lid and simmer for another 1–2 minutes, letting the sauce thicken into a glossy, creamy consistency.
- Serve with vegan Parmesan and a drizzle of chili oil.
Nutrition
Calories: 378kcalCarbohydrates: 71gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 56mgSodium: 363mgPotassium: 809mgFiber: 6gSugar: 16gVitamin A: 2699IUVitamin C: 13mgCalcium: 248mgIron: 4mg