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.
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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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