Creamy Mushroom & Spinach Brown Rice Pasta (Vegan and Gluten-Free)


Surprisingly creamy for a recipe without any dairy and secretly packed with protein. It super simple and comes together in no time. Other veggies could be added, like broccoli or green peas, for example. The sauce itself doesn’t require any cooking and leftovers are easily reheated and do not form a big solid clump of pasta like most creamy pasta recipes do. Bonus: the sauce provides some probiotics from the miso paste and vitamin B12 from the nutritional yeast!


  • 4 large or 6 small pitted dates
  • 1 tbsp water
  • 1 package (500g) silken tofu
  • 1 tbsp lemon juice
  • 1/2 tsp dry mustard
  • 2 tbsp nutritional yeast flakes (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp miso paste (or substitute with the same amount of gluten-free soy sauce with no added sugar, or 3 tbsp coconut aminos)
  • 1/2 tsp salt
  • 450g dry brown rice pasta (any other healthy gluten-free pasta of your choice will do)
  • 2 tbsp canola oil, divided (to saute the vegetables)
  • 300-450g mushrooms, sliced
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1/2 tbsp dried parsley
  • 1/4 cup white wine
  • 350g spinach
  • Salt, to taste
  • Ground black pepper, to taste


  1. Cook the dates and water in the microwave for 30 seconds.
  2. Transfer to a high-speed blender and add all ingredients in the list up to the chipotle powder. Blend until smooth.
  3. Cook the pasta in a large saucepan, according to package instructions. Drain and set aside in the saucepan.
  4. While the pasta is cooking, saute the mushrooms in a frying pan over medium heat with 1 tbsp of the oil, until golden. Remove from the pan and set aside.
  5. Cook the onion in the frying pan with the remaining 1 tbsp of oil until soft and slightly caramelized.
  6. Add garlic and parsley and cook for one minute.
  7. Add back the mushrooms and add the white wine, simmer until most of the liquid has evaporated.
  8. Add the spinach to the pan and cook until wilted.
  9. Transfer the vegetable mixture (along with any remaining liquid) to the saucepan containing the pasta. Also pour in the sauce from the blender. Mix until the pasta is well coated.
  10. Season with ground black pepper and salt and heat until warm enough to serve, if necessary.