Description
This Simple Mushroom Spinach Pasta Salad is a delightful and nutritious dish combining al dente farfalle pasta with earthy mushrooms, fresh baby spinach, edamame, and a zesty lemon-garlic dressing. Enhanced with pine nuts, vegan butter, and vegan parmesan, this salad offers a perfect balance of flavors and textures for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 12 oz Farfalle pasta (Barilla recommended for best al dente texture)
- Water (enough to boil pasta)
- 1 tsp salt (for pasta water)
Salad & Dressing
- 8 oz mushrooms, sliced into 1/4-inch thick pieces
- 1 tsp red pepper flakes
- 3 tbsp olive oil (Filippio Berio extra virgin preferred)
- 8 garlic cloves, smashed and finely minced
- 2 tbsp pine nuts
- 1.5 tsp paprika
- 1 tbsp oregano
- 1 cup edamame (shelled)
- 1/2 cup fresh parsley, chopped
- 6 oz baby spinach
- 1 tbsp vegan butter (Miyoko’s Creamery recommended)
- 2 tbsp lemon juice
- 1 tsp black pepper
- 2 tbsp vegan parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 10-12 minutes, following package instructions. Drain the pasta and set aside.
- Sauté Mushrooms and Aromatics: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release moisture and become tender, about 5 minutes. Then add the smashed and minced garlic, red pepper flakes, paprika, and oregano. Stir frequently and cook for another 2-3 minutes until fragrant.
- Toast Pine Nuts: In a small dry pan over medium heat, lightly toast the pine nuts until golden brown and aromatic, about 3-4 minutes. Set aside.
- Combine Ingredients: Add the cooked pasta to the skillet with the mushrooms. Stir in the edamame, baby spinach, chopped parsley, vegan butter, lemon juice, black pepper, and vegan parmesan. Toss everything thoroughly to combine and to allow the spinach to wilt slightly with the warmth from the pasta.
- Finish and Serve: Remove from heat, sprinkle the toasted pine nuts on top, and give one last gentle toss. Adjust seasoning if needed. Serve the pasta salad warm or at room temperature.
Notes
- You can substitute farfalle with any other pasta shape like penne or fusilli.
- If you don’t have edamame, shelled green peas work well as a substitute.
- For a nut-free version, omit the pine nuts or replace with toasted sunflower seeds.
- Use vegan butter to keep this recipe dairy-free and enhance the richness.
- This salad can be served warm, at room temperature, or chilled for later use.
