Creamy Mushroom & Spinach Pasta
This Creamy Mushroom & Spinach Farfalle is a super comforting pasta with a hearty cream sauce, meatless crumbles, and lots of veggies. It's full of flavor and comes together so easily!
Servings: 4 people
Ingredients
- 1/2 lb. farfalle pasta
- 2 tsp olive oil
- 1/2 medium yellow onion finely chopped
- 16 oz. sliced portobello mushrooms
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 2 tbsp vegan butter
- 2 tbsp flour
- 2 cups plain unsweetened oat or almond milk
- 1 cup dairy free mozzarella shreds
- 1 cup dairy free cheddar shreds
- 2 large handfuls baby spinach
- 1 1/2 cups @goodsidefoods rehydrated meatless crumbles
- 1-2 tbsp finely chopped fresh parsley to taste
- 2 tbsp toasted seasoned panko breadcrumbs optional*
Instructions
- Cook farfalle according to package directions for al dente, adding 2 tbsp kosher salt to the pasta cooking water. Drain.
- Meanwhile, preheat large pan on medium heat. Add olive oil, onions, mushrooms, salt, pepper and garlic powder. Stir, cook 10-12 min on medium to medium-high heat, stirring periodically until water from mushrooms evaporate and they start browning.
- Add butter, stir to melt it, then add flour and stir. Drizzle in milk, stirring to combine. Bring to a low simmer and cook 3 to 5 minutes, avoiding the milk boiling. Slowly add cheeses, stirring frequently until cheese melts.
- Stir in spinach and meatless crumbles until spinach starts to wilt. Stir in farfalle and parsley. Serve topped with optional toasted breadcrumbs.
Notes
*To toast the breadcrumbs, heat a pan over medium heat. Add the breadcrumbs and optionally add two tsp vegan butter. Toss the breadcrumbs frequently until breadcrumbs are golden brown. If your breadcrumbs are unseasoned, season them with a dash of salt, pepper, dried parsley, and garlic powder.