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Creamy High Protein Mushroom and Spinach Pasta (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It’s a delicious and filling weeknight meal.


Scale

Ingredients

  • 1 tbsp olive oil
  • 7 cloves garlic, minced
  • 1 shallot, sliced thin
  • 16 oz silken tofu
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 2 tbsp white miso paste
  • 1 1/2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/4 cup vegetable broth
  • 5 cups sliced mushrooms
  • 6 oz bag fresh baby spinach
  • 8 oz box chickpea pasta shells
  • 1/2 cup freshly grated parmesan cheese (grated fine)

Instructions

  • Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.
  • Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.
  • Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.
  • Cook mushrooms, stirring occassionally, for 5-10 minutes until well cooked.
  • Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted.
  • Cook chickpea pasta according to package instructions.
  • Add cooked pasta back to the pot with about 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary. 
  • Stir in parmesan cheese until melted.
  • Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.


Notes

  • This recipe is not vegan because it contains parmesan cheese. I think this could easily be made vegan if you left out the cheese and doubled the nutritional yeast + added 1 tbsp of miso, or replaced the parmesan cheese with shredded vegan cheese.
  • Use a pasta shape that holds a creamy sauce well, like shells, fettuccine, or elbows.

Keywords: mushroom and spinach pasta, gluten free, high protein pasta