Creamy Pesto Mushroom & Spinach Gnocchi

I had a rather large caulliflower knockin’ around the other day so decided to make some gnocchi dough out of it (recipe to come!). This sauce is one of the things I decided to pair with the gnocchi and it is dreamy! Give it a go and let me know what ya think!

Serves: 2



  • Spray oil
  • 1 large brown onion, diced
  • 2 tsp chopped garlic
  • 15 cashews (ideally soaked for at least 3 hours or overnight – or you can use cashew milk!)
  • 1/2 cup plant milk – I used oat!
  • 1 tsp vegan pesto (sub for normal pesto)
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • Pinch of salt
  • 15 mushooms, sliced
  • 150g spinach
  • 2 tbsp pine nuts, toasted
  • Black pepper
  • Pasta of your choice (approx 500g pack of gnocchi)


  1. In a pan with some spray oil, sautee the onion and 1 tsp of garlic over a medium heat for about 5 minutes
  2. Remove from heat and add the onions and garlic to a blender, along with the cashews, oat milk, pesto, tahini, nutrtitional yeast and salt
  3. Blitz until a sauce forms and set aside
  4. In the same pan, heat a little more oil and add the mushrooms and remaining garlic
  5. Sautee until the mushrooms begin to shrink, then add in the spinach – if the pan becomes watery, turn up the heat and continue to stir (so it doesn’t burn) until the liquid evaporates away
  6. Turn off the heat, add the sauce and mix through, then add the pasta, sprinkle over the pine nuts and a little black pepper and enjoy!


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