Spicy Creamy Penne Pasta with Spinach, Peas and Mushrooms
This Spicy Creamy Penne Pasta with Spinach, Peas, and Mushrooms is absolutely delicious. It’s made using simple ingredients, doesn’t require much effort, and there’s very little clean-up. This easy recipe is the perfect addition to your weeknight dinner rotation!
SPICY CREAMY PASTA WITH SPINACH, PEAS, & MUSHROOMS
This Spicy Creamy Penne Pasta is a winner. Any recipe that is tasty, simple, and doesn’t dirty a lot of dishes is a winner in my book. This pasta recipe only takes about 30 minutes start-to-finish, and the ingredient list is fairly simple!
The pasta is made using penne pasta, spinach, peas, mushrooms, and garlic. The spicy creamy sauce is made using cashews, nutritional yeast, chili flakes, and a few other spices.
WHAT YOU NEED TO MAKE THIS SPICY CREAMY PASTA
Penne Pasta: Any brand will work, and if you want to use a different style pasta - be my guest!
Spinach: A sneaky healthy addition.
Peas: I use frozen peas.
Mushrooms: I prefer cremini mushrooms but any kind will work.
Garlic: The perfect flavor addition to this pasta.
Cashews: We will soak these and use them to make the “creamy” sauce.
Chili falkes: For spice, obvi.
Nutritional Yeast: This gives the pasta a cheesy taste.
Spices: chili powder, garlic powder, paprika, salt and pepper.
HOW TO MAKE THIS SPICY CREAM PENNE PASTA
Season a large pot of water with salt and bring to a boil. Once boiling, add the pasta and frozen peas. Cook until the pasta is al dente and the peas are cooked through, about 10-12 minutes.
Meanwhile, in a large skillet heat olive oil over medium heat. Add the garlic and stir it until fragrant, about 30 seconds. Add sliced mushrooms to the skillet and cook for an additional 5-7 minutes or until the mushrooms have cooked down and are soft. Remove the skillet from heat and set aside.
In a food processor or blender add the soaked cashews, water, nutritional yeast, red pepper flakes, chili powder, garlic powder, paprika, and a small pinch of salt and pepper. Puree until smooth. If the mixture is too thick, add more water one tablespoon at a time until you reach your desired consistency.
Drain the peas and pasta and return them to the pot. Add in the cooked mushrooms and spicy creamy sauce, tossing until everything is well combined. Stir in the fresh spinach just before serving.
SERVING AND STORING
The pasta is best served as is. However, you can add more chili flakes or salt and pepper if you wish.
Leftovers can be stored in tupperware in the fridge for up to 4-5 days. Reheat leftovers in the microwave in 30 second intervals, or on the stovetop in a well-oiled pan.
LOVE PASTA? CHECK OUT THESE RECIPES:
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TOOLS USED IN THIS RECIPE:
Spicy Creamy Penne Pasta with Spinach, Peas and Mushrooms
Ingredients
- 16 ounces penne pasta
- 2 cups frozen peas
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms, sliced
- 3 cups fresh spinach
- 1 cup cashews, soaked overnight or for atleast 1 hour in hot water (see notes for more info)
- 1 cup filtered water
- 2 tablespoons nutritional yeast
- 1 teaspoon red chili pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili, optional*
- small pinch salt and pepper
Instructions
- Season a large pot of water with salt and bring to a boil. Once boiling, add the pasta and frozen peas. Cook until the pasta is al dente and the peas are cooked through, about 10-12 minutes.
- Meanwhile, in a large skillet heat olive oil over medium heat. Add the garlic and stir it until fragrant, about 30 seconds. Add sliced mushrooms to the skillet and cook for an additional 5-7 minutes or until the mushrooms have cooked down and are soft. Remove the skillet from heat and set aside.
- In a food processor or blender add the soaked cashews, water, nutritional yeast, red pepper flakes, chili powder, garlic powder, paprika, and a small pinch of salt and pepper. Puree until smooth. If the mixture is too thick, add more water one tablespoon at a time until you reach your desired consistency.
- Drain the peas and pasta and return them to the pot. Add in the cooked mushrooms and spicy creamy sauce, tossing until everything is well combined. Stir in the fresh spinach just before serving.
