Creamy Vegan Tomato, Mushroom, and Spinach Fettuccine Recipe
This creamy tomato, mushroom, and spinach pasta combines tender fettuccine with a rich and flavorful vegan sauce made from coconut milk, tomato paste, sautéed mushrooms, and fresh spinach. It’s a comforting and satisfying dish perfect for a quick weeknight dinner or any time you crave a hearty, plant-based pasta meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Pasta
- 16 ounces dried fettuccine (cooked, reserve ½ cup pasta water)
Sauce & Vegetables
- 3 Tablespoons vegan butter (can substitute 1:1 with normal butter)
- 12 ounces mushrooms (stems removed and sliced)
- 4 cloves garlic (finely minced)
- 6 Tablespoons tomato paste
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups full-fat coconut milk (1 14oz can)
- 3 ounces spinach (chopped)
Instructions
- Cook the pasta: Bring a large pot of water to a boil, then cook the dried fettuccine according to package instructions until al dente. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set aside.
- Sauté mushrooms: While the pasta cooks, heat 3 tablespoons of vegan butter in a large pan over medium heat. Add the sliced mushrooms once the butter is melted and sizzling. Cook, stirring regularly, for about 15 minutes until the mushrooms release their juices, which then evaporate, and the mushrooms begin to brown and crisp.
- Add garlic: Stir in the minced garlic with the mushrooms and cook for an additional 2-3 minutes until fragrant, ensuring not to burn the garlic.
- Create sauce base: Add the tomato paste, dried parsley, salt, and black pepper to the mushroom and garlic mixture. Stir continuously and cook for 2 minutes to blend the flavors.
- Add liquids and simmer: Pour in the full-fat coconut milk along with the reserved ½ cup of pasta water. Stir well to create a thick, creamy sauce. Bring the mixture to a gentle simmer.
- Incorporate spinach: Add the chopped spinach to the simmering sauce and cook for 2-3 minutes until the spinach wilts but remains vibrant.
- Combine pasta and sauce: Add the cooked fettuccine to the pan and toss thoroughly to coat the pasta in the creamy tomato and mushroom sauce.
- Serve: Remove from heat and serve immediately. Optionally, top with grated parmesan cheese or enjoy as is for a fully vegan meal.
Notes
- Refer to the original blog post for additional recipe tips and substitution ideas, such as using different types of pasta or dairy-free alternatives.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- You can freeze leftovers for up to 1 month; thaw and reheat gently before serving.
