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Mushroom and Spinach

by Megan Murphy

Boo Boo’s Bakery

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Prep Time: 

10 Minutes

Active Cook Time:

15 Minutes



Vegan, Vegetarian, Gluten-free



1 bag nonoPASTA™
1/4 cup olive oil
1/4 cup white onion, diced
3 cloves garlic, minced
2 cups white mushrooms (mix whole & sliced)
3 cups fresh spinach
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp crushed red pepper

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Heat olive oil in a large pan and sauté onion and mushrooms for 10-12 minutes, until the mushrooms have softened.
Add garlic, salt, pepper, oregano, and red pepper and sauté for another 2-3 minutes.
Remove from heat while you cook the pasta per box instructions.
Drain pasta and add to the pan along with spinach and heat through until spinach has wilted.


A quick vegan mushroom spinach pasta tossed with a garlic and olive oil to a beautiful light sauce. This pasta recipe is delicious and healthy and easy to make. It’s ready in only 20 minutes makes a perfect choice for dinner or lunch.

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