Mushroom and Spinach Pasta Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 12 button mushrooms, chopped
  • 4 cloves garlic, minced
  • 2 tbsp vegan butter
  • 1 tbsp whole wheat flour
  • 1 cup non-dairy milk, unsweetened
  • ½ cup non-dairy plain yogurt
  • ¾-1 cup packed fresh spinach
  • Pepper to taste
  • Sea Salt to taste
  1. Cook pasta noodles according to packaging.
  2. Spray a pan lightly with cooking spray and place your chopped mushrooms and minced garlic in the pan. Cook over medium-high heat until soft, this took about 4 minutes for me.
  3. Place the cooked mushrooms and garlic into a separate bowl and return the pan to the stove-top at medium-high heat. Place the butter in the pan and stir it constantly until melted. Add in the flour and whisk it together with the butter.
  4. Add the milk into the butter and flour mixture and stir until combined. Remove about ½ cup of the warm mixture and while stirring, slowly add the mixture to your ½ cup yogurt (If you add it directly to your pan the yogurt will curdle). Once it is well combined, pour it into the pan with the rest of the milk/butter/flour mixture and stir. Add in your cooked mushrooms and garlic.
  5. *My husband doesn't like big chunks of mushroom in his food so I chose to then place my sauce into a food processor and let it pulse for a bit to break it down more, but if you like it with bigger chunks then you can skip this step.
  6. Stir in your spinach and bring it back to a boil and let it boil until your spinach is wilted. This again took about 4 minutes for me.
  7. Serve over your favorite cooked pasta noodles.
Recipe by Green Leaves and Jam, a Plant-Based Diet at