A quick recipe for vegan pasta with mushrooms and spinach, ready in under 30 minutes. Loaded with sautéed balsamic mushrooms and fresh spinach, all tossed in a creamy cashew sauce to die for.


  • 8  à 10 oz (226.8 g) Orichetti
  • Preparation

  • Cook pasta according to package instructions.
  • < li id= "wprm -recipe-32471-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Heat 2 teaspoons of oil in a pan. Fry the chopped onion, garlic and mushrooms with a pinch of salt for 7-8 minutes until golden brown.
  • Add balsamic vinegar, white wine, 1/2 cup Water, thyme and smoked paprika with your soy sauce. Cook partially covered for another 10 minutes.
  • To do that creamy pasta sauce, puree all ingredients listed under sauce in a blender or food processor. Bring the sauce to a boil in a medium-sized saucepan. Taste carefully and adjust the salt and flavor of the sauce. Add the cooked noodles and mix. Add fresh spinach and toss until wilted.
  • Remove the pan before the heat.
  • With sautéed balsamic vinegar – Garnish with mushrooms and serve
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