This vegan mushroom pasta is decadent, delicious, and easy to make! Made with savory mushrooms, spinach and pasta in a creamy, dreamy sauce, it's perfect for everything from special dinners to busy weeknights.
- 10 ounces dried fettuccine pasta (or pasta shape of choice)
- 3 tablespoons olive oil (or as needed), divided
- 16 ounces cremini mushrooms, cleaned and sliced
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon all-purpose flour
- ¾ cup full-fat coconut milk (from a can)
- 1 teaspoon salt, or more to taste
- 4 ounces fresh baby spinach leaves
- Black pepper, to taste
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, until al dente.
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Drain the pasta into a colander when done.
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While the pasta cooks, coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
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Once the oil is hot, add a layer of mushrooms to the skillet. You'll be cooking them in batches (see Note).
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Cook the mushrooms for about 5 minutes on each side, until lightly browned. Transfer each batch to a plate when done and add oil to the skillet if needed.
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Return any mushrooms to the skillet that you've removed, and push them all to the side to make a bit of space.
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Add the garlic to the space that you've created. Sauté the garlic for about a minute, until very fragrant.
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Stir in the wine and thyme. Bring the liquid to a simmer and let it cook until reduced by about half, about 4 minutes.
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Add the flour and stir it in until it dissolves and coats the mushrooms.
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Slowly add the coconut milk. Stir in 1 teaspoon of salt.
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Bring the sauce to a simmer and let it cook for about 4 minutes, stirring frequently, until it thickens a bit.
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Stir in the spinach and cook it in the sauce just until it wilts, 1 to 2 minutes.
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Add the cooked pasta and use a fork or pair of tongs to toss it in the sauce. Cook the mixture for 1 to 2 minutes, until the pasta is hot.
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Remove the skillet from heat and season the pasta with additional salt and black pepper to taste.
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Divide onto plates and serve.
You'll probably need to cook the mushrooms in two batches, unless you're using a smaller skillet, which will require more batches. I cook mine in two batches using 2 tablespoons of oil for the first batch, and adding an additional tablespoon for the second batch.