• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cookilicious logo

  • About
  • Recipes
  • Podcast
  • Collaborate
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Collaborate
  • Podcast
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pasta » Vegan Mushroom Spinach Pasta Salad

    Published: May 24, 2022 · Modified: May 24, 2022 by Priya * This post may contain affiliate links.

    Vegan Mushroom Spinach Pasta Salad

    Recipe Print
    a hand digging into a bowl of Vegan Mushroom Spinach Pasta Salad with a fork in hand and text at the top and bottom
    Vegan Mushroom Spinach Pasta Salad served in a platter with a spoon in it and text at the bottom
    3 image collage of Vegan Mushroom Spinach Pasta Salad with text at the top

    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!

    Vegan Mushroom Spinach Pasta Salad served in a platter with a spoon in it

    Table of Contents

    • No-fuss meal
    • Recipe video
    • Why make this
    • Ingredients needed
    • How to make it
    • Serving suggestions
    • More topping ideas
    • Top recipe tips
    • Recipe FAQs
    • Vegan Mushroom Spinach Pasta Salad

    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.

    Recipe video

    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?

    Vegan Mushroom Spinach Pasta Salad in a pan

    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

    Ingredients needed

    all the ingredients needed to make Vegan Mushroom Spinach Pasta Salad placed on the table with labels on them

    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.

    How to make it

    2 image collage showing how to prep for Vegan Mushroom Spinach Pasta Salad
    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.
    2 image collage showing the steps to make Vegan Mushroom Spinach Pasta Salad
    1. 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.
    2. Sauté for 30 seconds. Add edamame and cook it for 2 minutes.
    2 image collage showing how to cook the greens for Vegan Mushroom Spinach Pasta Salad
    1. Now add the chopped parsley and continue to saute for a minute.
    2. Then add the baby spinach to the pan. Cook for 4-5 minutes.
    2 image collage showing how to make Vegan Mushroom Spinach Pasta Salad
    1. Once the spinach has cooked, add the sauteed mushrooms. Mix it all together.
    2. Lastly, add the cooked pasta. Mix and check the seasoning. Add salt and pepper as needed. Garnish with lemon juice and vegan Parmesan.
    a hand digging into a bowl of Vegan Mushroom Spinach Pasta Salad with a fork in hand

    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

    Substitutions for veggies?

    Instead of edamame, you can add green peas or skip them altogether. Spinach can be substituted with kale or beet leaves.

    For mushrooms, shiitake, portobello, or cremini variety can be used. Just remember, each variety of mushrooms will give the pasta a slightly different taste.

    How to choose the right pasta?

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

    Try alternate Non-flour dried pasta made from quinoa, chickpeas, lentils, brown rice, or black beans. They have more protein and fiber than regular ones.

    Can this be made ahead of time?

    You can make this pasta salad a day or two before and store it in the fridge. It stays good for up to 3-4 days. Season to taste before serving it hot or cold.

    Can it be frozen?

    You can choose to either freeze the cooked pasta separately from the other ingredients, or you can also choose to freeze it all mixed up in a single container.

    This no-sauce pasta salad can last about a week in the freezer. Thaw it overnight in the fridge. Then serve it cold or quickly heat it up in the microwave and serve.

    Popular Pasta Recipes

    • Garlic Breadcrumbs Pasta Salad
    • Indian Curry Pasta Recipe
    • Almond Picada Pesto Spaghetti
    • Sun-Dried Tomato Pesto With Vegan Gnocchi
    3 bowls of Vegan Mushroom Spinach Pasta Salad

    Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

    Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below!

    You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    Vegan Mushroom Spinach Pasta Salad served in a platter with a spoon in it

    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!
    4.63 from 8 votes
    Print Pin Rate
    Course: Main Course, pasta, Salad, Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4 people
    Calories: 497.53kcal
    Author: Priya Lakshminarayan

    Equipment

    1 pan

    Ingredients 

    To cook the pasta

    • 12 oz pasta
    • water or vegetable stock
    • Salt

    To cook the mushrooms

    • 1 tbsp vegan butter or olive oil
    • 1 tsp red pepper flakes
    • 8 oz mushrooms

    To make the pasta

    • 1 tbsp olive oil
    • 8 cloves garlic
    • 2 tbsp pine nuts
    • 1 tsp paprika
    • 1 tbsp oregano
    • 1 cup edamame
    • 1/2 cup parsley
    • 5 oz spinach
    • 1 tbsp lemon juice
    • salt
    • 1 tsp black pepper
    • 2 tbsp vegan Parmesan

    Instructions

    To cook the pasta

    • Cook the bow-tie pasta according to package directions for al dente. Drain and rinse the pasta under cool running water. Set it aside for now.

    To cook the mushrooms

    • 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 on medium to high flame. Set aside for now.

    To make the pasta

    • 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.
    • Saute for 30 seconds. Add edamame and cook it for 2 minutes.
    • Now add the chopped parsley and continue to saute for a minute.
    • Then add the baby spinach to the pan. Cook for 4-5 minutes.
    • Once the spinach has cooked, add the sauteed mushrooms. Mix it all together.
    • Lastly, add the cooked pasta. Mix and check the seasoning. Add salt and pepper as needed. Garnish with lemon juice and vegan Parmesan.

    Notes

    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 sub.
    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.

    Nutrition

    Calories: 497.53kcal | Carbohydrates: 76.57g | Protein: 20.68g | Fat: 13.24g | Saturated Fat: 1.98g | Polyunsaturated Fat: 4.29g | Monounsaturated Fat: 5.15g | Trans Fat: 0.02g | Cholesterol: 0.5mg | Sodium: 104mg | Potassium: 895.53mg | Fiber: 7.67g | Sugar: 4.96g | Vitamin A: 4512.9IU | Vitamin C: 26.88mg | Calcium: 146.3mg | Iron: 4.92mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
    Love watching recipe videos?Subscribe to my Cookilicious YouTube channel now to get your weekly recipe fix - Youtube

    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. 

    « Vegan Corn Tostadas
    Vegan Beetroot Peanuts Raita »
    152 shares
    GIFT FOR YOU

    Free Vegan Beginner's Guide

    Tips, recipes & secrets to transform your lifestyle.

    Reader Interactions

    Comments

    1. Charla @ That Girl Cooks Healthy says

      March 12, 2020 at 2:34 pm

      5 stars
      As soon as I read the ingredients list I began to salivate. Looks and sounds like an amazing weeknight dinner.

      Reply
      • Priya says

        March 12, 2020 at 11:24 pm

        Yes, absolutely! Hope you try it soon. 🙂

        Reply
    2. Anita says

      March 12, 2020 at 1:28 pm

      5 stars
      Such a wonderful pasta dish. I love the edamame in this. And it's also a nice dish for meal prep too. 🙂

      Reply
      • Priya says

        March 12, 2020 at 11:25 pm

        Yes, I love edamame in all my pasta dishes!

        Reply
    3. Toni says

      March 12, 2020 at 1:25 pm

      5 stars
      Packed full of flavors! Such a delicious dinner any night of the week.

      Reply
    4. Jenn says

      March 12, 2020 at 1:10 pm

      5 stars
      This dish has my name all over it. I'm a HUGE pasta fan, and love lots of chunky ingredients in with them. I can't wait to try this!

      Reply
      • Priya says

        March 12, 2020 at 1:11 pm

        I am so glad you like it! yes, It's a great meal for a weeknight. 🙂 Thank you.

        Reply
    5. Julie says

      March 12, 2020 at 12:50 pm

      I love incorporating edamame in dishes. Will have to try this recipe as the flavors sound delish.

      Reply
      • Priya says

        March 12, 2020 at 12:56 pm

        Me too! I am a big fan of edamame and don't miss a chance of adding them to any dish! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Every recipe here tells a story that is simple, easy to follow and has a tasty soul. Come join me in my kitchen and let me take you on a gastronomical journey. Vegetarian & vegan cooking is so much fun! Read more...

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    GIFT FOR YOU

    Free Vegan Beginner's Guide

    Tips, recipes & secrets to transform your lifestyle.

    SEARCH A RECIPE OR INGREDIENT

    Featured On

    Get my Cookbook

    We are on YouTube!

    Summer Fun!

    3 folded Onion Rava Dosa served in a plate with chutneys

    Onion Rava Dosa

    Vegan Paella served in a pan

    Vegan Paella Recipe

    a hand digging into a bowl of Vegan Beetroot Peanuts Raita with a spoon

    Vegan Beetroot Peanuts Raita

    3 Vegan Corn Tostadas served on a wooden platter

    Vegan Corn Tostadas

    one big bowl of Vegan Teff Kheer Porridge with a small bowl of the same on the side

    Vegan Teff Kheer Porridge

    a bowl filled with Veg Hakka Noodles and a fork in it

    Veg Hakka Noodles

    TRENDING NOW

    3 glasses of Thandai Milkshake served next to a bowl of colors and rose buds

    Thandai Milkshake | Dry Fruit Milkshake

    a hand brushing Tomato Cheddar Scones with butter

    Tomato Cheddar Scones

    Dal Tadka served in a brass bucket with a spoon in it

    Dal Tadka in Instant Pot

    Instant Pot Mexican Rice served in a rectangular tray

    Instant Pot Mexican Rice

    Avial served in a bowl with 3 spoons in it

    Avial Recipe | South Indian Mixed Veggie Curry

    a small round kadai filled with Aloo Matar

    Aloo Matar

    Footer

    Stay connected

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Priya

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Cookilicious

    152 shares
    • 71