Mushroom Spinach One Pot Pasta
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Italian
Serves: 3
  • 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
  1. Prepare the veggies as instructed.
  2. Heat a large non-sticking pan on the stove and add the sliced onions. Add some veggie broth so it doesn't burn.
  3. Add the garlic and rosemary and sauté until golden brown.
  4. Add in the mushrooms and soy sauce, stir and let cook until soft.
  5. Add the veggie broth, milk, spaghetti, nutritional yeast and mustard, cover the pan with the lid and bring to a boil.
  6. Stir it up once in a while so that the spaghetti won't stick.
  7. 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).
  8. -2 minutes before it's done, add in the chili flakes, lemon juice and spinach and continue cooking until it's done.
As in all of my recipes, 1 cup equals 250 ml.
Recipe by The Tasty K at