Vegan Mushroom Spinach Pasta Salad

This drool-worthy vegan pasta salad recipe is made with spinach, mushrooms, and edamame. Bookmark this quick, easy, and no sauce pasta recipe now!

Serve it hot or cold for a weeknight meal or at your next party! You just need 20 minutes to make it!

No-fuss meal

Whenever I am unable to decide on what to cook, pasta comes to my rescue. I prefer making pasta salads over the ones with sauce. That way I feel less guilty eating it!

This vegan mushroom spinach pasta salad is healthy, light, and super flavorful. I love that it comes together very quickly and can be enjoyed as a meal any time of the day.

This savory, rustic, sauce-free, and dairy-free pasta salad made with sauteed veggies will surely make you drool.

Full of fresh veggies and simple to make, this is one of my go-to easy vegan pasta salad recipes, especially for potlucks and gatherings.

This recipe requires minimal chopping and is a one-pot dish. Whenever I make this pasta recipe, I always add edamame, spinach, and mushrooms.

Not just fit for a crowd, this vegetarian pasta salad is also great for weekly meal prep too! Plus, it can be put together even at the last minute!

It tastes so good that it can beat a restaurant pasta any time! Now isn't this vegan mushroom spinach pasta salad recipe a keeper?

Why make this

• Simple and easy to make
• Can be made in just 20 minutes
• Use any pasta variety
• 100% customizable
• No or minimal chopping
• Pasta recipe with mushrooms, edamame, and spinach
• One-pot make-ahead meal
• Can also be served as a cold vegan pasta salad
• Is mayo-free, vegan, and gluten-free
• No pasta sauce or dressing required
• Is healthy, low fat, and protein-rich
• Great recipe for large groups

Pasta - Most packaged pasta (any variety) contains no animal-derived ingredients unless you see “egg” listed as an ingredient. They are safe for vegans.

Use any variety. While choosing the right healthy pasta, pick the one that is certified vegan, gluten-free, non-GMO, and low on the glycemic index.

Non-flour-dried pasta made from quinoa, chickpeas, lentils, brown rice, or black beans has more protein and fiber in them than regular pasta.

Cooking oil - For pasta recipes, I prefer to use good quality Olive oil or Avocado oil. They both contain equal amounts of saturated fat.

However, avocado oil is more valuable and expensive plus it's slightly higher in polyunsaturated fat in comparison to olive oil.

Garlic - My recipes are incomplete without garlic! It adds so much flavor. Freshly minced garlic is preferred. It gives the dish a nice aroma.

Vegetables - You can add as many or limit to just one or two veggies here. I like to make it with mushrooms, baby spinach, and frozen edamame (Shelled Soybeans).

You can use different mushrooms like shiitake, portobello, or cremini to alter the taste. Mushrooms give this pasta a meaty taste. Fresh spinach or frozen spinach can be used.

Herbs and nuts - I love parsley and oregano, but you can use thyme, rosemary, basil, etc. Can use fresh or dried herbs. Toasted pine nuts give it a crunchy nutty flavor.

Seasonings - Crushed red pepper flakes, paprika, and lemon juice are added to get the best flavor!

Vegan Parmesan - pasta is incomplete without Parmesan! Thankfully, vegan Parmesan is now easily available in all leading grocery stores.

1. Cook the bow-tie pasta al-dente according to the package directions. Drain and rinse the pasta under cool running water. Set it aside for now.
2. Add the mushrooms and red pepper flakes to the pan and fry in olive oil until the water in the mushrooms evaporates. Then they will be softened and cooked down. This could take 4-5 minutes over a medium to high flame. Set aside for now.

3. To the same saucepan, add olive oil, and fry minced garlic and pine nuts for a few minutes till it turns light brown. Then add paprika and oregano.
4. Sauté for 30 seconds. Add edamame and cook it for 2 minutes.

5. Now add the chopped parsley and continue to saute for a minute.
6. Then add the baby spinach to the pan. Cook for 4-5 minutes.

7. Once the spinach has cooked, add the sauteed mushrooms. Mix it all together.
8. Lastly, add the cooked pasta. Mix and check the seasoning. Add salt and pepper as needed. Garnish with lemon juice and vegan Parmesan.

Serving suggestions

You can serve it immediately after tossing it together. Pasta salad with veggies is most often served as a side dish. But I like to enjoy it as the main course.

It can also be served cold. This vegan edamame pasta salad recipe works great for potlucks, get-togethers, and parties. This pasta can also be packed in lunchboxes.

Serve this Mushroom Spinach Pasta Salad with Toasted Garlic Bread, Kale Salad, Avocado slices, Grilled Brussels Sprouts, Cucumber Salad, hot Soup, or Cold Cucumber Soup.

More topping ideas

For added flavor, add any or all of these over a bowl of this delicious Edamame Mushroom Vegan Pasta Salad.

• Nutritional yeast
• Fresh herbs
• Hemp seeds
• Vegan Parmesan
• Toasted pine nuts or seeds
• Garlic olive oil
• Hot chili oil
• Lemon juice

Top recipe tips

Cook pasta in homemade vegetable stock got more flavor. Use avocado oil or olive oil in the recipe. Instead of vegan Parmesan, add nutritional yeast. It's a great substitute.

Edamame can be swapped with green peas or skipped. This recipe is 100% customizable. Feel free to add or omit any veggies in this meatless pasta recipe.

To make this pasta salad creamier or saucy, add any vegan cream, milk, or white wine. In order to make it gluten-free, use gluten-free pasta variety.

Recipe FAQs

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