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!
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.