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Creamy Basil Spinach Pesto Pasta with Mushrooms

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  • Author:
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This creamy, vegan basil-spinach pesto pasta is a quick and healthy weeknight dinner that comes together in 30 minutes.


  • 1 pound short pasta, like gemelli, orecchiette, or shells
  • Fine sea salt, to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 8 ounces cremini mushrooms, sliced
  • Freshly ground black pepper, to taste
  • 3 packed cups baby spinach
  • 2 packed cups basil
  • 1/2 cup roasted almonds
  • 2 medium garlic cloves, roughly chopped
  • 2 tablespoons white miso
  • 1 tablespoon fresh lemon juice


  1. Bring a large pot of generously salted water to a boil.
  2. Meanwhile, heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the mushrooms with a pinch of salt and pepper, and cook until golden brown, about 8 minutes.
  3. In a blender, combine the spinach, basil, almonds, garlic, miso, lemon juice, the remaining 3 tablespoons of oil, and lots of black pepper. Set aside.
  4. Cook the pasta according to package directions until just shy of al dente. After about 5 minutes – when the pasta is not yet cooked through but the water is cloudy – scoop out about 1 cup of the starchy cooking water. Add 1/2 cup of pasta water to the blender and puree until the pesto is smooth and creamy.
  5. Drain the pasta and return it to the pot. Add the mushrooms and pesto, and stir to combine, adding about 1/4 cup more of the starchy water to achieve a creamy consistency. Serve immediately.


  • Serving Size: 1/6 of the recipe
  • Calories: 400
  • Fat: 14.8 g
  • Carbohydrates: 56.9 g
  • Fiber: 4.3 g
  • Protein: 12.6 g

Keywords: vegan, pesto, pasta, spinach, basil