This truffle mushroom pasta with spinach is savory, comforting, vegan and full of nutrients. If you aren’t a huge fan of mushrooms, the umami flavor of these oven roasted mushrooms, tossed with truffle oil, a touch of garlic come and topped with a “cashew parmesan” may make you change your mind. Read more about why this dish will help you “eat beautifully” and for tips on how to cook mushrooms the right way!
Why You Will Love this Truffle Mushroom Pasta with Spinach (and why its good for you!)
This truffle mushroom pasta is vegan and can be made gluten-free with gluten-free noodles.
- Mushrooms – Mushrooms are one of the most nutrient dense and vitamin-rich foods you can eat. Health benefits include:
- Being one of the only edible sources of vitamin D
- Ample fiber and foltate
- Has been shown to help lower blood pressure
- Spinach – As you know, greens are one of the most essential foods for health. This recipe calls for 8 cups of baby spinach (an extra large clamshell), which seems like a lot but as you know the spinach cooks down.
- Raw garlic – Garlic is a potent antimicrobial, antiviral and antifungal.
Truffle Mushroom Pasta Cooking Tips
Don’t soak the mushrooms in water. Simply wipe them with a damp cloth or paper towel. Mushrooms are already full of water and if you oversoak them they will become water-logged and rubbery when they cook.
Use a variety of mushrooms to add some complexity to the dish as different mushrooms have different textures and slightly different flavors. Here I used baby portobellos, shiitake and baby shiitake mushrooms for a fun variety.
Don’t overcrowd the mushrooms. If you overcrowd the mushrooms on the pan they will steam, become rubbery and won’t brown. Leave enough space between the mushrooms to let them roast.
Chop the garlic first and let rest. For maximum health benefits, chop the garlic first and let it stand for 10 to 15 minutes while you prepare the recipes. Chopping the garlic and allowing it to interact with oxygen and triggers the development of healthy sulfide compounds to form and allows for the flavors to develop.
Use high-quality black truffle oil. If you are watching your oil intake remember that a little goes a long way! My current favorite oil is Truff. You only need to add a few teaspoons at the end.
Choose a healthier pasta. I used whole wheat noodles for this recipe but I also frequently make it with chickpea pasta.
More Healthy Pasta Recipes to Try
Truffle Mushroom Pasta with Spinach
This truffle mushroom pasta with spinach is savory, comforting, vegan and full of nutrients. If you aren’t a huge fan of mushrooms, the umami flavor of these oven roasted mushrooms, tossed with truffle oil, a touch of garlic come and topped with a “cashew parmesan” may make you change your mind.Â
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Ingredients
Cashew Parmesan
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/4 teaspoon Humalayan salt
- 1 garlic clove, chopped
Pasta
- 4 cups of assorted mushrooms like baby portobellos, shiitake and baby shiitake, slicedÂ
- 2 tablespoons black truffle oil
- 1 teaspoon olive oilÂ
- 1/2 teaspoon Himalayan salt
- 8 ounces of chickpea, whole wheat or lentil pastaÂ
- 8 cups of baby spinachÂ
- 1/2 cup chopped parsleyÂ
- 2 garlic cloves, mincedÂ
Instructions
1. Make the parmesan: Combine all ingredients in a small food processor and blend until they form a powder. Do not over-blend or you will get a paste.Â
2. Preheat the over to 450 degrees F.
3. Chop the garlic cloves. Set aside.
4. In a large bowl, toss the sliced mushrooms with 1 tablespoon + 1 teaspoon of truffle oil. Arrange the mushrooms, well-spaced, on a baking sheet and roast for 15 minutes, or until they are beginning to brown. Remove from oven and set aside.Â
5. Bring a pot of water to a boil with 2 teaspoons of salt. Cook the pasta according to package directions. Drain the pasta, reserving about 1/4 cup of the liquid.Â
6. In the same pot used to cook the pasta, add the teaspoon of olive oil and garlic. SautĂŠ for 1 minute. Add the baby spinach and stir. Add the reserved cooking liquid, mushrooms and any liquid from the pan to the pot and cook over medium high heat until the spinach is wilted. Add the pasta to the pot with the spinach/mushroom mixture. Add the remaining 2 teaspoons of black truffle oil and stir.
7. Divide into 4 plates and garnish with cashew parmesan and parsley. Â
