Creamy Mushroom and Spinach Shells with Cauliflower

 

With easy-to-find ingredients and delicious flavor, this creamy mushroom and spinach Chickapea shells recipe is for any day of the week.

The mixture of the pasta’s texture with bits of cauliflower is an excellent way to add a fresh take to a traditional mushroom and spinach pasta. Want the recipe to have an extra bit of flavor and elegance? Don’t miss the finishing steps of lemon, salt and chives right before serving.  Once you see how easy and delicious this gluten-free, vegan meal is, you’ll be adding it to your regular rotation in no time.

 

 

Creamy Mushroom and Spinach Shells with Cauliflower

  • Prep Time:  15 minutes
  • Cook Time 45 minutes
  • Total Time:  60 minutes
  • Course: Dinner
  • Cuisine: American
  • Servings:  4

Ingredients:

  • 1 package Chickapea Shells
  • 4 cups frozen cauliflower*
  • ½ tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 2 Tbsp avocado oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 2 cups button mushrooms, sliced
  • 4-6 cups fresh spinach
  • 2 Tbsp vegan butter
  • ¼ cup oat milk, unsweetened
  • 2 tsp balsamic vinegar
  • 1 fresh lemon, juice of
  • 1 pinch of flaked sea salt
  • ¼ cup chives, sliced

Instructions:

  1. Preheat oven to 430°F.
  2. Mix cauliflower, salt, onion powder, chilli powder and garlic powder together. 
  3. Place seasoned cauliflower on a baking tray and bake for 45 minutes, turning halfway through baking.
  4. While the cauliflower is cooking, heat 2 tbsp of oil over med heat in a nonstick pan.
  5. Add minced onion, garlic and shallots to the pan and cook for 5 minutes over medium heat.
  6. Add sliced button mushrooms to the pan and cook until the mushrooms begin to brown.
  7. Mix in fresh spinach and cook until the spinach looks dark and wilted, should take 5 minutes.
  8. Prepare Chickapea Shells to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil.  Stir and cook pasta for 7 minutes).
  9. Drain the pasta and add it back to the pot over the lowest heat setting.
  10. Mix vegan butter and plant milk into the pasta until combined.
  11. Pour the spinach and mushroom mixture into the pasta pot and mix well.
  12. Cut the cooked cauliflower into bite-sized pieces and add them to the pasta.
  13. Mix 2 tsp of balsamic vinegar into the pot.
  14. Plate the pasta.
  15. Squeeze a bit of lemon over each portion.
  16. Add a pinch of sea salt to taste.
  17. Cut fresh chives over each plate right before serving.
  18. Enjoy!

Recipe Notes:

  • Fresh cauliflower may be used instead of frozen. To use fresh cauliflower, wash and cut the cauliflower into small pieces. Add enough oil to the cauliflower to coat it sparingly before mixing in the seasoning.  Bake as directed in the recipe.
  • The amount of spinach used in the recipe is a matter of personal taste and will be dictated by the size of your pan. 
  • Avocado oil is recommended for frying as it has a higher smoke point than other traditional oils
  • Oat milk has been used in this recipe because of its thickness.  It is also gluten-free, vegan and nut-free so it makes a great option. Any plant milk may be substituted in this recipe with success, but the thicker the plant milk the better.