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Creamy Vegan Spinach & Mushroom Pasta with an Olive, Sundried Tomato & Herb Crumb

Hubby and I love pasta and over the years I’ve experimented with so many different sauces, toppings and flavours. The options really are endless and you can be so versatile. More recently we switched to wholewheat and protein pastas (made from lentils, quinoa, edamame etc). We love the variety of pastas you can get now, especially the lentil and bean varieties. Pasta nights at our house now are “feel good food” nights for sure, I definitely feel so much better post-meal compared to the bloated feeling I used to have after eating regular pasta!

Before becoming a vegan, I used to love eating white sauce pastas. And I’m so glad to know that I can still enjoy a good béchamel sauce. This is one of my latest recipes or concoctions in the kitchen, the olive and sundried crumb is the star for sure, giving the pasta a gorgeous crispy, salt y and tangy finish.

Creamy Vegan Spinach & Mushroom Pasta with an Olive and Herb Crumb
Serves 4
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
242 calories
28 g
0 g
12 g
11 g
1 g
559 g
1732 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 242
Calories from Fat 89
% Daily Value *
Total Fat 12g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 1732mg
Total Carbohydrates 28g
Dietary Fiber 8g
Sugars 8g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Mushrooms
  1. • 1 tbsp Olive oil
  2. • 7 cloves garlic, minced
  3. • 300g closed cup mushrooms, sliced
  4. • 1 white onion, diced
  5. • 1 red chilli, small dice
  6. • ¼ tsp salt
For the Creamy Sauce
  1. • 1 tbsp olive oil
  2. • 2 tbsp plain flour
  3. • 3 cups unsweetened almond milk
  4. • ½ tbsp. salt
  5. • ½ tbsp. black pepper
  6. • ½ tbsp. dried oregano
  7. • 2 tbsp nutritional yeast
  8. • 2 tbsp hotsauce of your choice (I like to use Tobacco or Dunn’s River Hot Sauce)
  9. • 200g baby spinach
For the Crumb
  1. • ½ cup black pitted olives
  2. • 5 sundried tomatoes
  3. • 1 slice brown bread
  4. • ½ tbsp. oregano
  5. • ½ tbsp. black pepper
  6. • ½ tsp salt
For the Mushrooms
  1. Place olive oil on medium heat in a wide saucepan
  2. Add the minced garlic, diced onion, salt and sauté on a low heat until the onions turn translucent.
  3. Add the mushrooms, bring the heat up to medium and allow the mushrooms to sauté until they turn golden. Do not cover as we want all the water to evaporate, leaving you with golden, slightly crispy mushrooms. You will need to allow around 20mins for this. The result is just gorgeous!
For the Creamy Sauce
  1. Whilst the mushrooms are cooking away, in another saucepan, place your oil on medium heat.
  2. Add the plain flour and whisk until you form a smooth mixture – this is your roux. Cook for 2-3mins on a low heat, just until the mixture turns slightly golden. The aim here is to help cook away the rawness from the flour, be careful thought not to burn the mixture.
  3. Now bring the heat up and add the milk, salt, black pepper, oregano, nutritional yeast and hotsauce. Whisk to help the roux emulsify with the milk, as the milk starts to heat, you’ll see the sauce slowly start to thicken.
  4. Once your sauce has thickened (this will take approx. 10 mins), add the spinach, stir and remove from the heat.
For the Crumb
  1. You can prepare the crumb whilst your sauce and mushrooms are cooking away. Simply combine all the ingredients in a food processor and blitz until you have a crumb. That’s really it. Couldn’t be easier!
Bringing your dish together
  1. Simply combine the mushrooms with the sauce and pour over your favourite pasta. I prefer to use wholewheat pasta. Then pour into a baking dish and top generously with your crumb and bake for 20mins or until the top of the crumb has turned golden.
Sweet Chilli Kitchen
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