Name: Creamy Vegan Mushroom Pasta with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea fusilli pasta; 2 cups Cremini mushrooms; 2 cups Baby spinach; 0.25 tbsp Extra virgin olive oil; 0.5 oz Raw cashews; 0.5 cup Unsweetened soy milk; 4 tbsp Nutritional yeast; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Creamy Vegan Mushroom Pasta with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Mushroom Pasta with Spinach

Sautéed cremini mushrooms and fresh spinach tossed in a velvety cashew-based sauce over high-protein chickpea pasta for a satisfying, earthy meal.

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NUTRITION

Protein

35.4g

Fat

17.1g

Carbs

69.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea fusilli pasta

2 cups Cremini mushrooms

2 cups Baby spinach

0.25 tbsp Extra virgin olive oil

0.5 oz Raw cashews

0.5 cup Unsweetened soy milk

4 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Boil the chickpea pasta in a large pot of salted water according to package directions until al dente, then drain and set aside.
2
Soak the raw cashews in boiling water for 15 minutes to soften, then drain.
3
Place the soaked cashews, soy milk, nutritional yeast, garlic, lemon juice, sea salt, and black pepper into a high-speed blender and process until completely smooth.
4
Heat the olive oil in a large skillet over medium heat and sauté the sliced mushrooms until they are golden brown and tender.
5
Add the baby spinach to the skillet and stir for 1-2 minutes until just wilted.
6
Add the cooked pasta and the cashew cream sauce to the skillet, tossing everything together over low heat until the sauce is warm and coats every noodle.