Creamy pasta with spinach, mushrooms and cherry tomatoes.

And here I am again, apologizing for the radio silence on my blog… Can you guess what time it is already? Right, I’m in the middle of exams again! The past two months have been a VERY VERY VERY busy period in my life; I moved to a new house, I started a new student job, I prepped for my exams, etc.

I’m very sorry I haven’t posted much lately, but today I’m here to make that up to you guys! This recipe has been waiting for a while to be posted (I almost forgot, what a shame) but comes perfectly in time if you’re going through exams or another busy period just like me. This delicious creamy pasta is perfect for when you don’t want to spend too much time in the kitchen, but are still craving a very nice meal.

I’ve made this pasta so many times already, it has become one of my favourite things to eat. You can also easily variate with the vegetables you put in it and the toppings you finish it off with (for example you can add rocket salad, sundries tomatoes, vegan pesto, zucchini, eggplant, seeds,…) What I also love about this dish is that it feels a bit like you’re eating unhealthy (because of the cream sauce), but there’s no cheese or cream in it, just unsweetened soy milk, so it’s healthier than it tastes 😉

To wrap this story up a bit, because I have to get back to studying (I’d rather be eating this lovely dish but no…), this creamy pasta is the perfect comfort food for busy days, when you’re studying, or when you just don’t have much inspiration or don’t feel like spending much time on cooking.

I hope you enjoy it as much as I always do! 🙂


  • What do you need? (2 people)
    – 250g spaghetti (or other pasta)
    – 250g mushrooms
    – 500g spinach
    – Cherry tomatoes
    – 1 to 1 1/2 tablespoons plain flour
    – 300 – 500ml unsweetened soy milk
    – Olive oil
    – Garlic powder
    – Salt and pepper
    – Vegetable stock (1 cube crumbled)
    – Optional: nooch (= nutritional yeast), vegan grated cheese or parmesan.


  • How do you make it?
    Wash the spinach. Cut the mushrooms into slices and the cherry tomatoes in half. Prepare the spaghetti following the instructions on the package. In the meantime, heat some olive oil in a sauce pan, add plain flower and stir until you get a paste (add some more olive oil if necessary). Add a little bit of soy milk and stir with a whisk until you’ve gained a paste again. Repeat this process, adding little bits of soy milk every time. In that way you’ll get a nice sauce without any lumps in it. When you’ve used all soy milk, add a crumbled cube of vegetable stock, some garlic powder, and salt and pepper to your own taste. Mix well. Optional: add some nutritional yeast for more cheesy flavor.Heat some olive oil in a separate pan and bake the mushrooms. Once they’re ready, add the spinach (in bits) and let it shrink. Season with garlic powder, salt and pepper. Add the cherry tomatoes and let them bake along for just a minute (if you like them firm, you can add them a little earlier if you like them soft). Drain the spaghetti once it’s ready. Add to a deep plate, pour some creamy sauce over it and top off with the baked vegetables. Optional: finish off with nutritional yeast, vegan grated cheese or vegan parmesan. Enjoy!

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