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+ servings
Spicy vegan mushroom pasta

Get the Recipe: Spicy Vegan Mushroom Pasta

This spicy vegan mushroom pasta makes a wholesome and hearty dinner or lunch that's packed full of flavour. It's ready in under 15 minutes, using just simple ingredients. Easy to make gluten-free and oil-free.

Ingredients

  • 2 1/2 cups gluten-free pasta
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomatoes, diced
  • 2 cups button mushrooms, chopped
  • 3 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cup plant based milk
  • 1 tbsp cornstarch
  • 1/2 tsp salt, or to taste
  • 2 cups spinach

Equipment

  • Saucepan
  • Frying pan

Instructions 

  • Cook the pasta according to packaging instructions, but for two minutes less.
  • Sauté the onion, garlic and tomatoes for 3-4 minutes, until they start to soften. You can use either water or oil, depending on your preference.
  • Add the mushrooms, and cook for a further 3-4 minutes. When they start to soften, add the tomato paste, cumin and smoked paprika, stirring to combine.
  • When the pasta is ready, drain it but do not rinse, and retain 1/4 cup pasta water. Transfer the pasta to the pan with the sauce, also adding the plant based milk and pasta water.
  • Stir to combine, then add the cornstarch and cook for a further 2 minutes, stirring frequently, until the sauce thickens.
  • At the last minute, season to taste with salt and add the spinach. Serve either hot or cold once the spinach wilts.

Video

Notes

This pasta keeps well in the fridge in an airtight container for up to 4 days. I would not, however, recommend freezing it, because this will ruin the texture of the sauce.
Calories: 371kcal, Carbohydrates: 76g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Sodium: 929mg, Potassium: 929mg, Fiber: 6g, Sugar: 8g, Vitamin A: 4056IU, Vitamin C: 26mg, Calcium: 141mg, Iron: 4mg