• Jengo

Creamy Spinach & Mushroom Pasta - Vegan 🌱

Updated: Apr 5, 2020

There's 3 kinds of whore I am and one is a pasta whore. Pizza and potato are the others. There's nothing like a warm bowl of pasta to comfort the tummy and the soul. But, eat this sparingly if you're guilt prone like I am. Don't make pasta your daily reality or anything... unless you can afford to.

Anyway, to make this pasta, you'll have to have made my cheese sauce first. It's listed below for your convenience. Recipes are below the images.



Prep time: 10 minutes

Cook time : 5 mins


  • 1/4 cup cashews ( I used roasted and salted) 

  • 1 tsp maple syrup

  • 1 tsp lemon juice

  • 2-3 tbsp nutritional yeast (use 3 for strong cheesy flavor but you can start with 2 and taste test)

  • 2 1/2 tbsp tapioca starch

  • 1 tbsp agar powder (or sub with 2 1/2 tbsp corn starch)

  • 1/2 - 1 tsp salt  (start with 1/2 and add more to taste. I like my food more on the salty side so I use about 3/4-1 tsp) 

  • 1/3 cup coconut oil (refined or the kind where the coconut flavor is taken out) 

  • 1 1/2 cup water 

  • Fresh chopped garlic - as much as you like. I use about 1/2 tsp in my individual servings or half a thumb size.


1.  Soak cashews for 15 minutes in boiling water and drain when done soaking

2. Add soaked cashews and all the ingredients into blend and blend until smooth

3.  In a sauce pan over low to medium heat, bring to boil stirring constantly. Watch it closely. Don't let it burn. Do on leave and abandon post. It will bubble and thicken into a delicious saucey cheese.

4. Transfer into several glass containers or heat proof serving bowl.

5. Mix in the fresh chopped garlic

That's it! Enjoy with toasted bread or crackers or use it in pasta.



Total time 30- 40 mins

Servings: 2


  • 8 oz of pasta - boiled and drained

  • Veggie broth 1/3- 1/2 cup (can be substituted with water) . Add more as needd if sauce is too thick

  • Vegan butter - 1/8 - 1/4 cup

  • Nutritional yeast - optional as needed for taste

  • Olive oil - drizzle on to taste

  • Minced garlic - 1/2 tbsp , more or less to taste

  • Sliced Mushrooms - 1/2 - 3/4 cup

  • Fresh Spinach - about 1 cup -- more as desired

  • Salt - to taste

  • Pepper - to taste


  1. In a heated and oiled pan on medium high heat, cook the mushrooms until golden brown. Set aside.

  2. In a heated and oiled pan, cook the spinach for a few minutes over medium heat until all is wilted. Do not over cook. Set aside.

  3. Add about 1/2 of the cheese sauce into a pan / pot over medium heat (refridgerate the other half for another time)

  4. Add the broth or water and stir until smooth

  5. Add the butter , stir until dissolved

  6. Give it a taste. Add salt, or nutritional yeast to desired taste as necessary

  7. You can mix in the garlic now or wait until after adding pasta if you want stronger, more fresh flavored, less cooked garlic.

  8. Add the pasta. If the sauce is too thick, add small amounts of broth or water to thin it out. Give it a good mix. Add garlic now if you'd like.

  9. Drizzle oil for added shine and taste

  10. Sprinkle pepper and serve

Please let me know if you make this recipe, how you like it, and how you tweeked it to make it your own. Hash tag #jengodaily on instagram. I would love to see your creations! :D


Come say hi, check out more photos and recipes and follow me on Instagram: 

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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