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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 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, sliced
- 2 tablespoons black truffle oil
- 1 teaspoon olive oil
- 1/2 teaspoon Himalayan salt
- 8 ounces of chickpea, whole wheat or lentil pasta
- 8 cups of baby spinach
- 1/2 cup chopped parsley
- 2 garlic cloves, minced
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.
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.
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.
6. In the same pot used to cook the pasta, add the teaspoon of olive oil and garlic. Sauté 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.
