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Gluten Free Wild Mushroom and Spinach Pasta

Gluten Free Wild Mushroom and Spinach Pasta

For Gluten Free awareness week, we thought we’d treat you all to a scrumptious coeliac friendly pasta recipe! Jess has created this indulgent and warming recipe for you all to tuck into! Bon Appetit.

40 mins

2-3 people



1 small handful raw pine nuts
2 cloves of garlic
1/2 tsp dried chilli flakes
1 tbsp of vegan butter
150g of mixed wild mushrooms
75g of spinach leaves
Zest and Juice of 1/2 lemon
Small handful of chopped parsley
2 tbsp of Oat Cream, Salt and Pepper


1. Toast the pine nuts in a dry pan on a medium heat, shuffling constantly until golden in colour, then set aside.

2. Peel, crush and finely mince the garlic, then warm the Mr Organic Extra Virgin Olive Oil in the same pan and add the garlic to it. Add in the dried chilli flakes, then stir through for a minute to fry off the garlic.

3. Melt the butter in the pan next then add in the mixed wild mushrooms. Season with salt and pepper, then fry the mushrooms off for around 10 minutes until they are golden in colour.

4. Bring a large pan of water to a boil and add in a good pinch of salt. Add in the Mr Organic Gluten Free Oat Pasta, stir once and allow to cook for around 9 minutes until al dente.

5. While the pasta is cooking, add the spinach to the mushrooms and turn it through until it begins to wilt.

6. Drain the pasta once cooked and add it into the pan with the mushrooms and the spinach. Grate in the lemon zest and squeeze in the juice, add in the parsley and more chilli flakes if desired, season to taste with more salt and pepper, and give it a good turn through.

7. Finally, pour in the oat cream, stir that in and serve either hot immediately or as a cold pasta dish. Garnish with some vegan feta or parmesan, the toasted pine nuts and a final crack of black pepper.


Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Private: Gluten Free Oat Pasta
Mr Organic product
Mr Organic logo TRANSPARENT

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