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close up on mushroom pasta with cheese

One Pot Pasta with Spinach & Mushrooms

This creamy and fast one-pot pasta is loaded with veggies and happens to be vegan and gluten-free!
Course Entree
Cuisine American
Keyword mushroom pasta, one pot pasta, pasta with spinach, spinach pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 526kcal



  • Heat the oil in a large high-sided skillet or pot over medium heat. Add the onion and mushrooms and saute until browned and the liquid is mostly released, about 8 minutes. Add the garlic and hot pepper flakes and cook for 1 minute, until fragrant. Stir in 1 teaspoon salt.
  • Stir in the vegetable broth, pasta, and remaining 1 teaspoon salt. Bring to a simmer, then reduce heat to medium low. Cover the pot and cook for 11 minutes, until the pasta is al dente, stirring halfway through. Turn off the heat.
  • Remove the lid and add the spinach. Cover and let sit for 2 minutes. Stir in the nutritional yeast and lemon zest and season to taste with salt and/or hot pepper flakes. Serve with vegan cheese.


Serving: 1.5cups | Calories: 526kcal | Carbohydrates: 99g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2379mg | Potassium: 931mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3950IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg