Creamy Garlic Mushroom Pasta
This cozy, dairy-free pasta is packed with umami from roasted mushrooms, caramelized garlic, and herby cream cheese. One pan, simple ingredients, and pure comfort.
Ingredients
- 14 oz mushrooms sliced
- 7 oz vegan cream cheese I used @boursin
- 1 whole garlic bulb top sliced off to expose cloves
- 2 tbsp fresh thyme or 2 tsp dried
- 14 oz pasta of choice
- 7 oz baby spinach
- Olive oil
- Salt & black pepper to taste
Instructions
- Preheat oven to 375°F.
- Spread mushrooms on a baking sheet. Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
- Place the whole garlic bulb (cut-side up) on the sheet. Drizzle with olive oil.
- Cover with foil and roast for 35–40 minutes, until mushrooms are tender and garlic is soft.
- Meanwhile, cook pasta according to package instructions.
- One tray is cooked, add vegan Boursin and squeeze out the roasted cloves and mix well wit the mushrooms.
- Add cooked pasta, and spinach to thed mushroom tray. Toss everything together until the spinach wilts and it’s creamy and well combined.
Nutrition
Calories: 727kcalCarbohydrates: 44gProtein: 32gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.03gSodium: 946mgPotassium: 2467mgFiber: 23gSugar: 15gVitamin A: 19274IUVitamin C: 87mgCalcium: 399mgIron: 12mg
Tried this recipe?Let us know how it was!