One Pot Creamy Mushroom Pasta
A one pot vegan pasta that cooks the pasta right in the sauce: mushrooms, garlic and spinach in a creamy oat-based sauce. One pan, twenty-five minutes, almost no washing up.
25 min
520 cal
2 servings
Ingredients
- 250g pasta (fusilli or tagliatelle)
- 300g mushrooms, sliced
- 3 cloves garlic, sliced
- 200ml oat cream (or full-fat oat milk)
- 500ml vegetable stock
- 2 big handfuls spinach
- Nutritional yeast, black pepper, parsley
Method
- 1Fry the mushrooms in a wide pan over high heat until browned, then add the garlic for a minute.
- 2Tip in the pasta, stock and oat cream, and bring to a fast simmer.
- 3Cook uncovered for 10-12 minutes, stirring often, until the pasta is al dente and the sauce has reduced and thickened.
- 4Stir in the spinach until wilted, then season with nutritional yeast, plenty of black pepper and parsley.