This Creamy Tomato, Mushroom & Spinach Pasta is made with a tomato-paste sauce for a truly rich and flavorful dish! With browned, buttery mushrooms and iron-packed spinach, it's as nutritious as it is delicious!
This recipe was completely inspired by that leftover tube of tomato paste I always have sitting in my fridge. If you're like me and are always looking for ways to use it up, then this creamy and DELICIOUS tomato paste pasta recipe is here for you!
Ingredients:
Ingredient & substitution notes:
- Fettuccine: I love the thickness of fettuccine in this recipe, but it can be substituted 1:1 with any pasta shape!
- Vegan butter: Can be subbed 1:1 with normal butter.
- Mushrooms: There is no good substitute for mushrooms here; it's really a must for this recipe!
- Tomato paste: MUST be from a tube, not a can.
- Tomato paste from tubes is usually double-concentrated and way more flavorful!
- Dried parsley: sub 1:1 with Italian seasoning.
- Coconut milk: This is crucial to get the right creaminess in the sauce, and there isn't a good vegan substitute.
- You can sub with a mix of ¾ cup milk and ¾ cup heavy cream if you'd like a similar consistency, but vegetarian.
- Chopped spinach: I prefer chopping my spinach finely for this recipe so it mixes into the sauce, but you can add whole leaves in if you prefer.
- Sub 1:1 with other greens such as kale, Swiss chard, or collard greens.
How to make tomato mushroom & spinach pasta
Before starting, cook the pasta until al dente and make sure to reserve ½ cup of starchy pasta water for the sauce!
Cook the mushrooms & garlic:
Slice the mushrooms & mince your garlic and set aside. Add your vegan butter to a pan and, once melted and bubbling, add in the mushrooms.
Cook for about 15 minutes until the mushrooms release their juices and begin to brown.
Then, add in the minced garlic and cook with the mushrooms another 2-3 minutes.
Add in sauce ingredients & spinach:
Add the tomato paste, dried parsley, salt, & pepper, and sauté with the mushrooms and garlic for about 2 minutes.
Then, pour in the coconut milk and reserved pasta water and bring to a simmer.
Once simmering, add in the spinach and cook for another 2-3 minutes.
Add in pasta & serve!
Add in the cooked fettuccine. Mix until the pasta is coated in the sauce, then turn off the heat and set the pasta aside.
While warm, add the spinach mushroom tomato pasta to bowls and top with some optional parmesan cheese. Then, dig in and enjoy this delicious tomato paste pasta with mushrooms & spinach!
FAQ & Tips:
Can I make this pasta gluten-free?
Definitely! Just use a gluten-free pasta to make this pasta gluten-free. All the other ingredients should be gluten-free naturally, but always check the labels to double-check!
How do I store this mushroom spinach pasta?
Store the cooked pasta in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month.
Just reheat the mushroom spinach tomato pasta in a pan or in the microwave until warmed throughout to enjoy!
I can't wait for you to try this Creamy Tomato Mushroom & Spinach Pasta! With a thick and flavorful tomato-paste sauce, perfectly cooked mushrooms, and hearty spinach, it's so easy to make and filling too. Enjoy!
-TSG
More vegetarian pasta recipes you will love:
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Creamy Tomato Mushroom Spinach Pasta
Ingredients
- 16 ounces dried fettuccine cooked, make sure to reserve ½ cup pasta water
- 3 Tablespoons vegan butter can sub 1:1 for normal butter
- 12 ounces mushrooms stems removed & sliced
- 4 cloves garlic finely minced
- 6 Tablespoons tomato paste
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups full-fat coconut milk 1 14oz can
- 3 ounces spinach chopped
Instructions
- Start by boiling your water and cooking the pasta. Once the pasta is cooked, strain it, but reserve ½ cup of starchy pasta water to use in the sauce.
Cook the mushrooms & garlic:
- While the pasta is cooking, slice the mushrooms and finely mince the garlic.
- Add the butter to a pan and turn the heat to medium. Once it has melted and is bubbling, add the mushrooms.
- Cook the mushrooms for about 15 minutes until they have released their juices and are beginning to brown. The mushrooms will start off raw, then cook in their juices, and eventually the juice will evaporate, and they will begin to brown and get crispy. Make sure to stir the mushrooms throughout this step
- Once the mushrooms are beginning to crisp and brown, add in the minced garlic. Cook it with the mushrooms for 2-3 minutes until fragrant.
Add in sauce, spinach, & pasta:
- Next, add the tomato paste, dried parsley, salt, & pepper to the mushrooms and garlic. Cook everything together for about 2 minutes, stirring the whole time.
- Pour in the coconut milk and the reserved ½ cup of pasta water. Stir to combine into a thick and creamy sauce. Then, bring the sauce to a simmer.
- Once simmering, add in the chopped spinach and cook for about 2-3 more minutes.
- Finally, add in the cooked fettuccine pasta and stir until coated in the sauce.
- Remove the pasta from the heat and serve while warm. Top with optional parmesan cheese or enjoy as is!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- Store leftovers in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month.
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