Pasta has always been one of my favorite dishes! When I read about cooking pasta together with all the remaining ingredients in one pot, I was a bit sceptical but oh my – it’s so easy and equally flavourful as cooking the pasta and sauce separately! This Mushroom Spinach One Pot Pasta is the best proof! First of all, I personally LOVE the combination of mushrooms and spinach in a creamy sauce. But, I know that lots of people out there don’t like mushrooms for some weird reason, so no worries, there are alternatives! 😉
You could basically use any other veggie you fancy. I’d recommend carrots, zucchini or eggplant! 🙂 The technique stays the same!
So far, I’ve only tried this dish with whole wheat spaghetti, but I’m pretty sure you could do it gluten-free by using a bit less liquid (no promises here though – I’m solely relying on my reader’s experiences here).
This pasta is not only
creamy, but also
If you decide to give this Mushroom Spinach One Pot Pasta a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Cheers and enjoy!
- 250g/8.8oz whole wheat spaghetti
- 2 cups portobellini mushrooms, sliced
- 2 large portobello mushrooms, sliced
- 1 medium white onion, sliced
- 3-4 garlic cloves, minced
- 3 cups baby spinach
- 1 cup plant-based milk (I used soy)
- 2 cups vegetable stock
- 1 tsp dijon mustard
- 1 Tbsp soy/tamari sauce
- ⅛ cup nutritional yeast
- 2 Tbsp fresh rosemary
- chili flakes, black pepper, lemon juice (about 1 Tbsp) & thyme, to taste
- Prepare the veggies as instructed.
- Heat a large non-sticking pan on the stove and add the sliced onions. Add some veggie broth so it doesn't burn.
- Add the garlic and rosemary and sauté until golden brown.
- Add in the mushrooms and soy sauce, stir and let cook until soft.
- Add the veggie broth, milk, spaghetti, nutritional yeast and mustard, cover the pan with the lid and bring to a boil.
- Stir it up once in a while so that the spaghetti won't stick.
- Once it's boiling, lower the heat and let simmer for 10-12 minutes (depending on how al dente/soft you want the pasta to be).
- -2 minutes before it's done, add in the chili flakes, lemon juice and spinach and continue cooking until it's done.
For more delicious and healthy recipes like this Mushroom Spinach One Pot Pasta, check out my Sweet Potato Rice Balls or my Pumpkin Gnocchi.
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For healthy takes on traditional desserts, make sure to check out my new cookbook ‘Healthy Sweets & Treats’:
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Donna Best says
It would be helpful to state how much lemon juice and when to add the nutritional yeast. Seems like that was left off the directions. Added some chopped asparagus and sliced baby bell peppers and some leeks that I had to the recipe. Also added some fresh basil from my garden to the rosemary and thyme. Good recipe.
Thanks! I’ll clarify that in the recipe! Sounds amazing with the extra veggies 🙂
Laura A Ford says
It did say how much lemon and when to add the nutritional yeast, at the bottom of the recipe
Laura A Ford says
Read the recipe again, it’s in there, at the end.
Do you add the nutritional yeast with the milk and veggie stock?
Yes you do! You can also add it right before the end together with the chili flakes. I’m gonna clarify it in the recipe! 🙂
Thank you! Anything you’d recommend in place of mushrooms?
I rearranged the ingredients to match the instructions so I could go down the list easily in order…
1 medium white onion, sliced
3-4 garlic cloves, minced
2 Tbsp fresh rosemary
2 cups portobellini mushrooms, sliced
2 large portobello mushrooms, sliced
1 Tbsp soy/tamari sauce
250g/8.8oz whole wheat spaghetti
2 cups vegetable stock
1 cup plant-based milk (I used soy)
1/8 cup nutritional yeast
1 tsp dijon mustard
chili flakes, black pepper, lemon juice (about 1 Tbsp) & thyme, to taste
3 cups baby spinach
I made this tonight and it was great. My meat eating husband liked it and said he would eat it again.
This was an amazing and tasty recipe. My son has celiac disease (and a lot of food allergies) and my daughter is lactose intolerant. Having a creamy sauce was such a joy. Instead of wheat spaghetti noodles, I substituted Jovial Gluten Free Organic Brown Rice Pasta. I used a 12 oz box of Fusilli noodles instead of spaghetti noodles, as rice-based spaghetti noodle sometimes get too mushy. Because I used bigger noodles, I increased the vegetable stock to 2.5 cups. I also substituted amino acids instead of soy sauce, used rice milk and left out the chili flakes as I don’t like too much spice. The meal was delicious (and my daughter had seconds and wanted left overs for the next day which says a lot in my family).Thank you!
I made these yesterday and couldn’t wait to get to the leftovers today. Awesome recipe, thank you!
Brianna Bradley says
What can you use as a substitute for the nutritional yeast? I don’t have any in my pantry
It just gives it a cheezy flavour but you can totally leave it out!
Cheese if you’re not vegan, perhaps a little salt & onion flakes to replace that savoury flavour that nutritional yeast provides.
I just made this and it was delicious! I sprinkled toasted pine nuts on top and added some fresh basil, yummy.
Thanks so much for the recipe!
This sounds delicious! 🙂 SO happy you liked it!