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Simple Mushroom Spinach Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegan

Description

This Simple Mushroom Spinach Pasta Salad is a quick and flavorful dish combining al dente farfalle pasta with sautéed mushrooms, fresh spinach, pine nuts, and a zesty lemon dressing. Enhanced with garlic, red pepper flakes, and vegan parmesan, it’s a perfect light meal or side dish ready in just 25 minutes.

Ingredients

Pasta

  • 12 oz Farfalle pasta (preferably Barilla for best al dente texture)
  • Water (enough to boil pasta)
  • 1 tsp salt

Vegetables & Nuts

  • 8 oz mushrooms, sliced into 1/4-inch thick pieces
  • 1 cup edamame (cooked and shelled)
  • 6 oz baby spinach
  • 1/2 cup fresh parsley
  • 2 tbsp pine nuts

Seasonings & Oils

  • 3 tbsp olive oil (Filippio Berio extra virgin recommended)
  • 8 garlic cloves, smashed and finely minced
  • 1 tsp red pepper flakes
  • 1.5 tsp paprika
  • 1 tbsp oregano
  • 1 tbsp vegan butter (Miyoko’s Creamery suggested for rich buttery flavor)
  • 2 tbsp lemon juice
  • 1 tsp black pepper
  • 2 tbsp vegan parmesan

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside to cool slightly.
  2. Sauté Mushrooms: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden and have released their moisture, about 5-7 minutes.
  3. Add Aromatics: To the mushrooms, add the smashed and minced garlic, red pepper flakes, paprika, oregano, and pine nuts. Sauté for another 2-3 minutes until fragrant and the pine nuts are lightly toasted.
  4. Combine Vegetables: Stir in the edamame, baby spinach, and parsley. Cook for 2 minutes until the spinach wilts and everything is well mixed.
  5. Add Vegan Butter and Seasoning: Add the vegan butter to the skillet; stir until melted and combined with the vegetables. Season with black pepper and lemon juice to brighten the flavors.
  6. Mix Pasta and Dressing: Transfer the cooked pasta to the skillet with the mushroom and spinach mixture. Toss everything together gently until well combined and heated through.
  7. Finish with Vegan Parmesan: Sprinkle the vegan parmesan over the pasta salad and give it a final toss to evenly distribute the cheese.
  8. Serve: Serve the pasta salad warm or at room temperature. It can be enjoyed immediately or chilled for later use.

Notes

  • You can substitute farfalle with any short pasta like penne or rotini if preferred.
  • For added protein, chickpeas or grilled tofu can be mixed in.
  • The recipe is vegan-friendly and free from gluten if using gluten-free pasta.
  • Adjust red pepper flakes to control the heat level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/simple-mushroom-spinach-pasta-salad-recipe/