Vegan Mushroom Pasta With A Creamy Garlic Sauce

This Vegan Mushroom Pasta pairs a creamy garlic sauce with meaty mushrooms for a quick midweek meal, that's also super delicious.

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 557kcal

Bring a large pan of of water to boil, add a good pinch of salt and cook the pasta. It usually takes around 10 minutes, but check your packet instructions. Once the pasta has cooked, drain it and set aside.
400 g pasta
Put the pan back onto a medium heat and add a splash of oil.
Fry the onion until soft, then add the garlic and fry for another minute.
4 cloves garlic, 1 onion
Add the mushrooms and cook for 5 minutes, stirring regularly. They should soften up and release some water.
500 g mushrooms
Chuck the herbs in and give it a good stir.
2 tablespoon mixed Italian herbs, 1 tablespoon oregano
Stir through the cream and season well with salt and pepper. Simmer the mix for another 5 minutes, stirring regularly.
350 ml vegan cream
Add the spinach and allow to wilt.
100 g spinach
Pour the cooked pasta back into the pan. Give it a stir for a couple of minutes, making sure everything is piping hot.