Vegan Spinach Pesto Mushroom Pasta with Shredded Cheese
This Vegan Spinach Pesto Mushroom Pasta is creamy, herby, and rich in umami flavor. Earthy sautéed mushrooms pair beautifully with a dairy-free spinach pesto and melty vegan shredded cheese for a comforting yet vibrant pasta dish. Ready in under 30 minutes!
⏱ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pasta:
200g (7 oz) pasta of choice (penne, linguine, or spaghetti work great)
Salt, for boiling water
For the Vegan Spinach Pesto:
2 cups fresh spinach
1/2 cup fresh basil (or more spinach if not available)
1/4 cup pine nuts or walnuts
2 tbsp nutritional yeast (or cheesiness)
1–2 cloves garlic
Juice of 1/2 lemon
1/4–1/3 cup olive oil
Salt and pepper, to taste
Optional: 1–2 tbsp plant-based milk to thin, if needed
For the Mushrooms:
1 tbsp olive oil
2 cups mushrooms, sliced (cremini, button, or shiitake)
1/2 tsp thyme or oregano
Salt & black pepper, to taste
Optional: splash of balsamic vinegar for depth
Topping:
1/2 cup vegan shredded cheese (mozzarella-style or cheddar-style)
Fresh basil or red chili flakes for garnish
Instructions
1. Cook Pasta
Boil pasta in salted water according to package instructions until al dente.
Drain and reserve 1/4 cup pasta water.
2. Make the Vegan Pesto
In a blender or food processor, add spinach, basil, pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper.
Pulse while slowly streaming in olive oil until smooth and creamy.
Add a splash of water or plant-based milk if too thick.
3. Sauté the Mushrooms
Heat olive oil in a large skillet over medium heat.
Add mushrooms, season with thyme, salt, and pepper. Sauté for 5–7 minutes until browned and tender.
Optional: Deglaze with a splash of balsamic vinegar.
4. Combine
Lower the heat. Add cooked pasta and pesto to the skillet with mushrooms.
Toss everything together, adding a bit of reserved pasta water for creaminess.
Sprinkle in half of the vegan shredded cheese and stir until melty.
5. Serve
Plate and top with remaining vegan cheese.
Garnish with fresh basil or chili flakes. Serve warm.
Notes & Tips
- Nut-free? Use sunflower seeds or pumpkin seeds instead of nuts.
- Want it creamier? Add a spoonful of vegan cream cheese or unsweetened vegan yogurt to the pesto.
- Extra veggies? Stir in peas, roasted zucchini, or sun-dried tomatoes.
❓ frequently asked questions FAQ
Q: Can I use store-bought vegan pesto?
A: Yes! Just check for dairy-free ingredients.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil.
Q: Can I make this gluten-free?
A: Absolutely — use your favorite gluten-free pasta.
Nutritional Information
Calories ~460
Protein ~13g
Carbs ~45g
Fat ~25g
Fiber ~6g
Sodium ~300mg