This dish is a celebration of earthy flavors and creamy textures — without the need for any meat. The combination of spinach, mushrooms, and a velvety sauce makes it both comforting and wholesome.
Cook your favorite pasta — fettuccine or penne work well — until al dente. In a skillet, sauté garlic and onions in olive oil. Add sliced mushrooms and cook until golden and fragrant. Stir in spinach and cook until wilted.
To make it creamy, pour in coconut milk or a vegan cream alternative. Simmer until thickened, then add nutritional yeast for a cheesy note.
Toss the pasta into the sauce, coating each strand completely. Finish with black pepper and a sprinkle of crushed walnuts for crunch.
It’s a dish that satisfies even non-vegans — rich, hearty, and deeply flavorful. A perfect example of how plant-based cooking can be indulgent and nourishing at once.
