Mushroom & Spinach Pasta

Servings: 4-5

Prep: 10 mins

Total Time: 1hr

Creamy, rich, and absolutely delish, this mushroom and spinach pasta is everything a cozy dinner should be. All thanks to The Alt, our 1:1 dairy swap that simmers, stirs, and sauces up milky-licious comfort just like the real deal. You’ll want to make double, trust us!

Ingredients

340g gemelli pasta
3 garlic cloves, minced
2 shallots, finely sliced
300g mushrooms, sliced
2 large handfuls baby spinach
Pinch of salt

Cream Sauce

4 tbsps butter (plant-based option: Earth’s Own Dairy-Free Butter)
2 tbsps flour
2 ¼ cups Earth’s Own The Alt
2 tbsps nutritional yeast
½ tsp dijon mustard
Garlic powder, onion powder, and salt to taste

Directions

In a preheated pan over medium heat, cook the garlic and shallots in the butter for 1–2 minutes.
Add the mushrooms with a pinch of salt and let them brown. Toss in the spinach and stir until wilted.
Cook the pasta according to the package directions, then add it to the mushroom mixture and set aside.
In a small pot, melt the butter for the roux over medium heat. Stir in the flour and cook for 1 minute, then whisk in the Earth’s Own The Alt.
Place the pot back on the stove and turn the heat up to high. Whisk frequently until the liquid begins to bubble, then remove from the heat and continue whisking. The sauce will thicken slightly as it cools.

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Earth's Own Mushroom & Spinach Pasta

Servings: 4-5

Prep: 10 mins

Total Time: 1hr

Creamy, rich, and absolutely delish, this mushroom and spinach pasta is everything a cozy dinner should be. All thanks to The Alt, our 1:1 dairy swap that simmers, stirs, and sauces up milky-licious comfort just like the real deal. You’ll want to make double, trust us!

Ingredients

340g gemelli pasta
3 garlic cloves, minced
2 shallots, finely sliced
300g mushrooms, sliced
2 large handfuls baby spinach
Pinch of salt

Cream Sauce

4 tbsps butter (plant-based option: Earth’s Own Dairy-Free Butter)
2 tbsps flour
2 ¼ cups Earth’s Own The Alt
2 tbsps nutritional yeast
½ tsp dijon mustard
Garlic powder, onion powder, and salt to taste

Directions

In a preheated pan over medium heat, cook the garlic and shallots in the butter for 1–2 minutes.
Add the mushrooms with a pinch of salt and let them brown. Toss in the spinach and stir until wilted.
Cook the pasta according to the package directions, then add it to the mushroom mixture and set aside.
In a small pot, melt the butter for the roux over medium heat. Stir in the flour and cook for 1 minute, then whisk in the Earth’s Own The Alt.
Place the pot back on the stove and turn the heat up to high. Whisk frequently until the liquid begins to bubble, then remove from the heat and continue whisking. The sauce will thicken slightly as it cools.