Spinach, Mushroom, and Artichoke Pasta

The Essential Vegan

With a delicately seasoned, oil-free cream sauce, this healthy spinach, mushroom, and artichoke pasta is comfort in a bowl.

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American, Italian

Servings 6

12 ounces short whole-grain or whole-wheat pasta (e.g., rotini, penne, farfalle)
1 14-ounce can artichoke hearts drained and quartered
10 ounces spinach fresh or frozen
10 ounces mushrooms sliced

Cook the pasta: In a large pot, cook the pasta according to package directions. Drain the cooked pasta and return it to the pot. Set aside.
Prepare the sauce: In a medium bowl, whisk the oat milk, nutritional yeast, onion powder, garlic powder, lemon juice, and tarragon until smooth. Add the sauce to the pot containing the cooked pasta, and stir.
Cook the mushrooms, spinach, and artichokes: Heat 2 tablespoons of water in a large skillet with sides over medium heat. Add the mushrooms. Slowly add the spinach, one large handful at a time, stirring frequently (tongs come in handy for this). Continue adding spinach, one handful at a time, as the spinach in the skillet wilts. This process will take approximately 8 to 10 minutes. When all the spinach has wilted and the mushrooms are tender and slightly browned, add the artichokes to the skillet and sauté for an additional minute. Remove the skillet from heat. Using a colander, drain the liquid from the skillet.
Prepare for serving: Add the drained mushrooms, spinach, and artichokes to the pot containing the cooked pasta and sauce. Stir well. Garnish with desired toppings (suggestions: vegan Parmesan, minced Italian parsley, lemon zest, and freshly cracked black pepper) and serve.

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