Vegan Pasta with Spinach, Mushrooms, and Garlic recipe

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Ingredients

½ (16 ounce) box penne pasta
3 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 bunch spinach, roughly chopped
2 cloves garlic, chopped
2 tablespoons balsamic vinegar
salt and ground black pepper to taste

Nutrition Info

658.3 calories
carbohydrate: 94.7 g
cholesterol: : -
fat: 23.9 g
fiber: 8.7 g
protein: 23.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 227.9 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  2. Heat 1 tablespoon olive oil in a skillet over medium heat and cook mushrooms until lightly browned, 3 to 5 minutes. Stir in spinach and garlic. Cook until spinach is wilted, about 3 minutes. Add drained pasta and stir to combine. Mix in remaining 2 tablespoons olive oil and balsamic vinegar. Season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

This lovely pasta dish is very quick to cook and perfect for a midweek meal. It tastes great hot as well as cold as a pasta salad. To save time, you can use pre-washed spinach. Serve with vegan Parmesan if desired.

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