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

completely plant-based,

oil-free, and

creamy, but also

extremely flavourful.

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!

Mushroom Spinach One Pot Pasta

Prep Time 10 mins

Total Time 20 mins

Serves 3 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Ingredients

Units USM Scale 1x2x3x

• 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
• 1/8 cup nutritional yeast
• 2 Tbsp fresh rosemary
• chili flakes, black pepper, lemon juice (about 1 Tbsp) & thyme, to taste

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Instructions

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.

Notes

As in all of my recipes, 1 cup equals 250 ml.

For more delicious and healthy recipes like this Mushroom Spinach One Pot Pasta, check out my Sweet Potato Rice Balls or my Pumpkin Gnocchi.

To save this recipe on Pinterest, simply move your mouse over the picture below and pin it!

For healthy takes on traditional desserts, make sure to check out my new cookbook ‘Healthy Sweets & Treats’:

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