• Lucy Marner

Creamy Pesto Pasta With Mushrooms, Peas and Spinach

Updated: Feb 9, 2018


This is my favourite lazy night dinner, when I have to make something quick, healthy yet comforting to eat. It's one of those dishes that feels so naughty to eat, yet it doesn't give you that same over-full, bloated feeling as a regular bowl of pasta would, which is why I probably end up eating this, or variations of this recipe, at least 2-3 times a week, it's just that good!


I have a bit of an obsession with mushrooms at the moment, I think it's because i'm newly vegan, and I love the texture that mushrooms give. I've been experimenting with different kinds of mushrooms in my cooking, but my favourites are shiitake and chestnut. They're both quite meaty and earthy, which make for great meat substitutes as far as texture is concerned.


Peas, spinach and mushrooms are good sources of protein. Spinach also provides iron, vitamins A, C E and K, calcium and magnesium to name a few. Mushrooms are a great anti-inflammatory and provide protein and selenium, which is a great antioxidant, and also vitamin C and iron.


My next latest obsession is pesto! I love making it from scratch once a week so I have it to hand at any moment to use in my cooking, or just spread on some gluten free toast.


In this recipe, I mix my pesto and some coconut yoghurt together to create a wonderfully creamy, flavoursome sauce for my pasta.


For this recipe you'll need:


- 2 large chestnut mushrooms

- Handful of spinach

- Handful of frozen peas

- 1 portion of brown rice spaghetti or brown rice penne (I use Doves Farm)

- 2 tablespoons of homemade pesto (or store bought if you don't have time)

- 1 heaped tablespoon of coconut yoghurt (I use Co-Yo)

- 1 teaspoon coconut oil

- 1/2 teaspoon of garlic puree

- Salt and pepper to season



Bring a saucepan of water to the boil, and add the pasta, making sure to stir and disperse it, as it usually sticks together a little bit until it starts to soften.


Roughly chop the mushrooms, heat the oil in a frying pan, add the mushrooms and garlic, sautée for a few minutes until soft.


Add the peas to the pan of pasta and stir.



Next, place the spinach into the pan of mushrooms and stir it in until it softens.


Put the mushrooms and spinach to one side until the pasta and peas are cooked.


Drain the pasta and peas.

Mix in the mushrooms and spinach.

Add the pesto and yoghurt and stir in to combine everything.

Season with salt and pepper, and serve!


Enjoy! LM x




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