Mushroom pasta with spinach, lemon, pine nuts and parsley

Now is the time when the forests are full of mushrooms of all kinds. My personal favorites are the yellow chanterelles, and I love to put them on bread, use them to make a mushroom sauce to serve with oven roasted potatoes, and of course – to serve them with pasta. 

This particular recipe has been a personal favorite for several years now. I actually posted the recipe on the blog a few years ago, but I felt it needed an update with some new photos. We eat this a lot in our house, and everyone loves it. I hope you’ll like it too!


Mushroom pasta with spinach, lemon, pine nuts and parsley

2-4 servings 

2 shallot onions 
1 clove garlic
500 g chanterelles (or a mix of different mushrooms you like)
250 ml plantbased cooking cream
1 tbsp tamari soy 
100 g spinach leaves
1 organic lemon, zest 
salt and black pepper to taste 

Fresh parsley 
Pine nuts 

2-4 servings of spaghetti 


  1. Cook the spaghetti according to the instructions on the package. 
  2. Finely chop the shallot onions and garlic. 
  3. Heat up some oil or vegan margarine in a large frying pan. 
  4. Fry the onions over low-medium heat until soft but without them getting brown. 
  5. Brush and coarsely chop the mushrooms. Add them to the pan and let cook until the mushrooms have released all their liquid. 
  6. Add the cooking cream, tamari soy and spinach leaves. Stir together and let cook over low heat for about 10 minutes. 
  7. Finely grate the lemon peel and add the zest to the pan. 
  8. Season with salt and black pepper. 
  9. Serve with spaghetti, lots of fresh parsley and pine nuts. 

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