It’s simple, tasty, hearty, filling and, most of all, simple and fast to make. I love this dish because for such little effort the reward is so gratifying. So, if you have a busy day ahead, and if you have spaghetti, spinach (frozen will do the trick), garlic, and a few mushrooms knocking around in your fridge, together with a couple of other basic things – then, lets ready, steady GO. Oh, and if you like a little drop of white wine, then you will surely enjoy it with this dish.
Serves 2
INGREDIENTS
- olive oil
- 4 cloves garlic, chopped
- a cup of frozen porcini mushrooms (it’s faster and tastier), or 9 medium sized mushrooms, chopped
- 1 cup of frozen spinach (thawed – you can thaw it overnight in the fridge)
- 1 tub of non-dairy cream (I use about a cup of Provamel)
- 1 tbsp nutritional yeast
- 1 tbsp Tofutti cream cheese
- ½ tsp oregano
- 2 tbsp dry white wine
- smoked paprika and black pepper for dusting
- more olive oil for drizzling
METHOD
Fry the garlic for a minute or so in a non-stick frying pan (do not burn), stirring most of the time. Now add the mushrooms and lower the heat. Allow them to cook well and let out their juices.
Now add the spinach, and stir. Then add the remaining ingredients, except for the cream and smoked paprika, black pepper and extra olive oil. Allow to cook for 10/15 minutes, and do this without covering the sauce, so that some of it evaporates. When it has reduced, lower the heat and add the cream. Stir, and again allow a few more minutes for evaporation, leaving pan uncovered.
Boil your pasta until al dente, drain, rinse in cold water, and add to your sauce. Serve immediately – and remember to sprinkle on the paprika and pepper.
Bon Appetit !
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
January 19th, 2011 at 9:33 pm
A great weekday evening supper. Putting in for the night I go out to a language course as it’s quick, nutritious and on my table, it seems, in 20 mins of getting home!
January 19th, 2011 at 10:05 pm
So long as you have the ingredients home, this will take you a short time to prepare. Sure hope you enjoy it !
February 2nd, 2011 at 12:14 pm
Simplyyy delicious, creamy pasta is my favourite pasta!!
Really well done!
February 2nd, 2011 at 2:12 pm
Thanks Robert. This is an easy, quick dish that keeps everyone happy on our household when I make it, and it’s also enormously nutritious.
February 3rd, 2011 at 1:54 pm
Now this is something ! I usually always have the ingredients in my fridge so i tried it, and in 20 mins it was served and on the table…looking great, tasting great too..and most of all easy to make, and not time consuming…really delicious…bravo!!!
February 3rd, 2011 at 6:19 pm
Glad that you enjoyed it, yes it’s fast to make and very gratifying in the taste department, that’s why it’s one I make frequently, and it all gets gobbled up rather fast. Thanks for trying it out !
February 16th, 2011 at 12:13 am
Miriam: This looks delicious. I am going to try this weekend. I will let you know my thoughts. I am sure it is DELICIOUS!!!!
February 16th, 2011 at 8:29 am
Melissa Hi there, I am sure you will enjoy it. I have since discovered a dairy free type of ‘Parmesan cheese’ called Parmazano – perhaps you have the same equivalent where you live – I only mention it because for sprinkling on pasta it may just to the job if you fancy it. The trick with this pasta dish is to make sure it’s nice and moist when you serve it, so if it needs a little more soy cream add it to it, make sure you season with some sea salt and serve as hot as possible. Enjoy !
March 17th, 2011 at 7:36 pm
Supper tonight! I can’t wait!!!
March 17th, 2011 at 9:34 pm
Good choice Shannon ! Look forward to your feedback. Best, Miriam.
March 18th, 2011 at 8:35 am
Hello Miriam! Just came across your site and was so impressed with the recipes. As a fellow vegan it’s always nice to discover new ways with food. I live in the beautiful island of Kauai and have access to a lot of organic fruits and vegetables so it’s very easy to follow a vegan diet. I eat a lot of taro products and seaweed which is abundant here. Thank you for the beautiful recipes!
March 19th, 2011 at 1:29 pm
Mandy, you are welcome and you are also very lucky to have access to the many organic fresh fruits and vegetables that you mention, that in itself is a health bonus – am happy that you like my site and my recipes too – give them a try and let me have your feedback when you get the chance to. Keep well and enjoy !
October 18th, 2011 at 10:19 am
Hello,
This is a very timely recipe for me. My garden is bursting with both English spinach and silverbeet and I was thinking I needed to look for some tasty dishes I could use both in. So, thank you, thank you, thank you!
October 19th, 2011 at 4:56 pm
Nina Hi there and thanks for your comment – it does look timely indeed from what you have eloquently described. Let me know how it goes. Cheers to you and you’re welcome !
October 20th, 2011 at 7:13 pm
Hi Miriam. Just getting a chance to comment. I made this the other night. Had to adapt it somewhat with things I had on hand. . . needless to say, it was absolutely delicious. My omnivore (recently “re”-turned) vegetarian son loved it and his daughters loved it. I loved it. Thanks for a wonderful recipe.
October 22nd, 2011 at 11:28 am
Hi there Carole, thanks so much for your wonderful comment and glad that the whole family enjoyed this recipe. Look forward to your future comments on my blog too. Cheers to you !.
November 12th, 2011 at 11:27 pm
I made this last night and it was DELICIOUS!!! Thank you!
November 13th, 2011 at 1:31 pm
Sheree Hi there and am glad that you very much enjoyed this recipe, you are welcome and I look forward to your future comments on my blog !.
December 1st, 2011 at 5:22 pm
Can you suggest something other than spinach ? I love spinach but my husband can’t eat green vegetables because of blood thinners he is taking. What veggie goes well with mushrooms?
Thank u Mirian
December 1st, 2011 at 8:13 pm
Hi there Silavan and welcome to my site – thanks for your comment. In that case you may wish to try half a cup of sweetcorn, then garnish with a little red pepper. Hope this helps. Best to you and look forward to your future comments on my blog.
January 22nd, 2012 at 7:50 pm
I am so looking forward to making this dish. You have NO idea how difficult it is to eat, let alone shop vegan in Texas, but our local market is starting to get some vegan items in. I still must travel to get vegan cheese, but at least they have the soy cream locally. THANK YOU! for putting up such a wonderful site.
January 22nd, 2012 at 8:08 pm
Linda great to make your acquaintance here and welcome. I empathize with you, and because of unavailability of vegan cheese in many parts of the country and world, I have been specializing in making a good homemade one, to that end Linda, I am going to publish mine when my cookery book is published months from now, so that every time a recipe calls for cheese, be it in a pizza, on toast, pannini, mac and cheese, lasagna or in a simple cheese and tomato sandwich, one can make it and have it on standby in their fridge. I do look forward to your comments on my blog and hope you enjoy the recipes here for you (see categories too). Best to you Linda.
February 12th, 2012 at 2:23 pm
Delicious!… superb Miriam!!..tried it out for lunch
and thank you!
February 14th, 2012 at 7:44 pm
Shoba Hi there and welcome here. Thanks for dropping by with your comment – am glad that you have enjoyed this recipe. I look forward to your future comments on my blog. Cheers !
March 4th, 2012 at 4:23 pm
I make this work day meal a lot. Easy and wonderful. Please keep your awesome recipes coming. My husband and I are “new” vegans and really enjoy the diverse simplicity of your recipes.
March 5th, 2012 at 9:23 am
Linda Hi there and many thanks indeed for popping by here with your comment – am delighted that you are enjoying this recipe and that both yourself and your husband are enjoying the simplicity of my recipes. Do feel free to drop by when you wish and leave your comments and feedback. Meantime Cheers to you !
March 26th, 2012 at 6:51 pm
Made this again Saturday night and it’s one of our all-time favorites (and my boyfriend, who is not vegan (yet) loves it even more than I do, I think!)~~amazingly delicious! Thank you, Miriam!
March 27th, 2012 at 7:10 pm
Sheree Hi there and thanks so very much for dropping by here with your comment. I am delighted that this is an all time favorite and that your non-vegan boyfriend loves it, that’s always a great sign and a wonderful compliment ! I look forward to your future comments on my blog – Best and Cheers to you !
April 16th, 2012 at 3:37 pm
Is the nondairy cream you use, something you would put in your coffee? Is it sweet? This looks really good. I want to try it, but I don’t want to use the wrong kind of cream. I use Trader Joe’s soy creamer. It has 1 gram of sugar in one tablespoon. Do you think that is OK to use?
April 16th, 2012 at 9:36 pm
Hi there Ginger, the creamer I use is Provamel, it can be used for either sweet or savoury dishes. The packet usually indicates it’s use. Google and find out is the best as I am not familiar with it or with it’s taste. However, here is their blog it may mention something about this (it should mention it’s many uses) http://blog.cookingwithtraderjoes.com/ – do let me know how it goes. Best.
April 17th, 2012 at 1:02 am
For anyone not sure of where to get Vegan products in Australia this site is worth checking – http://veganeasy.org/Vegan-Pantry
April 17th, 2012 at 8:41 pm
Hi Miriam,it tastes simply fabulous!! And it’s that easy to cook. I always have got some mushrooms and spinach at home.. I tried it and love it…even my boyfriend does
Thank you for your great ideas xxx
April 18th, 2012 at 7:53 pm
Hi there Kamila and welcome here. Thanks for dropping by here with your wonderful comment. I am delighted that both you and your boyfriend have enjoyed this pasta dish. I hope you try out some other dishes too, and look forward to your future comments on my blog. All the best to you !
June 27th, 2012 at 9:01 pm
I’ve just tried this. It’s fabulous! So tasty! I just loved it and will make it again soon! Thank you so much, Miriam! Looking forward to coming recipes.
June 28th, 2012 at 8:01 am
Christine Hi there and welcome here. I am delighted that you have tried and enjoyed this recipe and that you will make it again. I look forward to your future comments on my blog. Best wishes to you in the meantime !
July 3rd, 2012 at 8:35 pm
[...] Spinach & Mushroom Spaghetti with Creamy Garlic Sauce Tuesday: Maple Mustard Crusted Chicken Tenders with Sweet Potato Oven Fries Wednesday: Wintery [...]
July 3rd, 2012 at 8:43 pm
Hi ther Gamerwife – thanks for including my recipe/link to your site. Hope it will be enjohyed and best wishes to you !
September 11th, 2012 at 7:58 am
I love the look of this dish spaghetti spinach & Mushrooms with creamy garlic sauce I have a few friends I know would love to taste this delicious looking meal we have guests soon so will enjoy I am sure thank you
September 11th, 2012 at 10:20 am
Hi Patsy and welcome here. Thanks for your comment – I hope you all enjoy this dish ! Best wishes your way !
September 12th, 2012 at 8:51 am
Hi I am pleased to find this site I am very exciting about trying some of the recipes the one i am trying this week is the Spaghetti spinach &mushrooms with creamy sauce I take it you use your common sense for the quantity of pasta ? shall enjoy the end results I hope our friends do thank you
September 12th, 2012 at 12:57 pm
Hi Patsy thanks for your comment. I suggest 100 grams of pasta per person – if it’s a main course add an extra 20 grams per person. You may wish to serve this with a salad and garlic bread if you want to make a complete meal of it. Best wishes your way !
November 7th, 2012 at 9:44 pm
[...] I gave Miriam’s spaghetti spinach & mushrooms with creamy garlic sauce a go for a quick weekday dinner meal. I added sauteed onions and red pepper and used shittake [...]
November 7th, 2012 at 10:01 pm
Glad you enjoyed it !
November 27th, 2012 at 2:27 pm
Can’t wait to try it!
November 27th, 2012 at 4:23 pm
I’m going to try this recipe this week, it sounds delicious.
November 27th, 2012 at 6:50 pm
Hi there Mary, let me know how it goes ! Cheers !
November 27th, 2012 at 6:50 pm
Hi there Lori, hope you enjoy it, let me know how it goes as and when. Best wishes to you !
December 8th, 2012 at 5:56 pm
Hi again…I read previous comments and so figured out how much pasta.. 8 ounce box will do! thanks!!
December 8th, 2012 at 6:09 pm
Hi Karyn, hope you enjoy this – let me know how it goes as and when. Best wishes your way in the meantime !
December 14th, 2012 at 5:52 pm
Hi Miriam,
Last Sunday I made this dish for birthday dinner for a friend. SOOO yummy and SOOOO easy! Last night I used the leftovers and made a spinach only version of it for myself. I have a feeling this is going to be a “regular” on my table. Thank you so much! Peace
December 14th, 2012 at 6:02 pm
Karyn Hi there and welcome here. I am so glad to hear that you served this for a friend’s birthday – glad it was enjoyed and will be a staple in your home. Best Wishes your way in the meantime, and remember to go to my homepage for your Free Xmas Menu !
December 21st, 2012 at 7:04 pm
Having a tough time going vegan here in Cyprus, there are just no vegan substitutes for cream or cheese here and no nutritional yeast either! would love to make this but alas!
December 21st, 2012 at 7:40 pm
Wendi Hi there and welcome here. Don’t give up hope, I can possibly help you indirectly or directly depending on which direction you eventually take. Here is what I can offer. No.1 Join our new monthly Newsletter, why ? Because it’s great for new-ish vegans and I will be able to let you have our new recipe posts. No. 2 My forthcoming book entitled Mouthwatering Vegan will have some of my best cheese/s published in it, easy to make at home. No. 3 There is going to be some information separate to my recipes coming out soon for making crucial dairy substitutes. No. 4 Nutritional Yeast is the most important ingredient to have in your pantry, so, what can you do about that ? Order it online from ebay or anywhere else in the world, we purchase this one ourselves http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698_Marigold_Engevita_Nutritional_Yeast_Flakes__125g.html order 3 or 4 at a time Wendi so that they can last you. Let me know if you wish to be added to my newsletter so that I can add you to my list, but worry not there is a way around this problem truly. Best Wishes your way in the meantime.
December 22nd, 2012 at 12:03 am
Hi Miriam! This looks delicious! I would love to try it tho have not been able to find any dairy-free cream since becoming vegan a couple of months ago (I’m in Australia). Do you think coconut cream would work? Or soy yoghurt?
December 22nd, 2012 at 3:17 am
Is the soy cream like “coffee creamer”. The only kind of soy cream I could find is the kind you put in coffee. I made it with the creamer but it came out really watery and not creamy at all so I’m pretty sure I used the wrong kind. Any suggestions on where to find the right kind of soy cream in the US? Is it supposed to be some kind of heavy cream?
December 22nd, 2012 at 3:46 am
What’s the pasta made of, eggs, milk?
December 22nd, 2012 at 10:01 am
Bob Hi there. This is a vegan site, so everything I use is vegan. Most dried pasta these days is made of durum wheat semolina and is therefore vegan. I wouldn’t dream of using anything with eggs or milk, that would not only defeat the object of my being vegan, but would also be against my moral principals.
December 22nd, 2012 at 10:05 am
Christine Hi there and welcome here. To solve your problem in the short term here is what to use – 1 packet of firm silken tofu, drain it and then process it until it is smooth, add a little bit of soya milk to it until it reaches a thickish but pouring consistency – this will work in this dish. Do join our new newsletter where I will be giving more tips etc, recipe alerts and much, much more – it’s due out some weeks from now, so if you haven’t already asked to join, then say the word and I will add you. Best wishes your way for the holidays.
December 22nd, 2012 at 10:11 am
Chloe Hi there and welcome here. Coconut yoghurt or soy yoghurt won’t work for this recipe, they would work for indian recipes where normally dairy yoghurt is used. To solve your problem in the short term here is what to use – 1 packet of firm silken tofu, drain it and then process it until it is smooth, add a little bit of soya milk to it until it reaches a thickish but pouring consistency – this will work in this dish. Do join our new newsletter where I will be giving more tips etc, recipe alerts and much, much more – it’s due out some weeks from now, so if you haven’t already asked to join, then say the word and I will add you. Best wishes your way for the holidays. P.S. Here is a link that will help you https://www.facebook.com/pages/Vegan-Products-you-can-buy-in-Australia/170979382913716?ref=ts&fref=ts Cheers !
February 2nd, 2013 at 4:49 pm
Hi Miriam
I don’t know what I would do without you !?
I love your recipes ! I tried this spaghetti so many times – its so delicious !!!! I cannot wait to try your delicious recipes !!!
I have been following you for a while but haven’t got around to write down. I’m so glad I finally did. I can’t wait for your book! Thanks for your recipes and website.
February 2nd, 2013 at 8:44 pm
Hi there Mirella and thanks for dropping by here with your wonderful comment. Well, I do hope you make more of my recipes and come back with your feedback. I shall add you to our new upcoming monthly newsletter also. Meantime, I look forward to your future comments on my blog and best wishes your way in the meantime ! P.S. Thanks for your interest in my book, as you may have noticed it is up for pre-ordering on my homepage via Amazon.