Quick One-Pot Mushroom Pasta
Forgot to plan dinner? No worries, I got you covered. This vegan one-pot mushroom pasta is silky, packed with flavour and cooked in a single pot.
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Servings: 4
Calories: 288kcal
Equipment
- A large pot
Ingredients
- 2 tablespoon olive oil
- 2 shallots peeled and finely diced
- 4 garlic cloves peeled and minced
- 400 grams mixed mushrooms I used Portobello here but you can use any you like!
- 1 teaspoon fresh thyme leaves finely chopped
- 1 and ½ cups soy milk
- 1 tablespoon soy sauce or GF tamari sauce
- ¼ teaspoon curry powder
- 2 and ½ cups vegetable stock
- 350 grams fusilli pasta scant 4 cups
- 2 cups baby spinach finely sliced
- 1 tablespoon vegan butter
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the shallots and sauté for 2-3 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds or until fragrant.
- Add the mushrooms and thyme and cook, stirring regularly for 2 minutes. Stir in the milk, soy sauce and curry powder, then add the stock.
- Add the pasta and stir it through the liquid making sure as much of it is submerged as possible. Bring the pot up to the boil and then reduce the heat to low/medium.
- Cook for 12-13 minutes, stirring regularly, until the pasta is almost al dente. You want it slightly less cooked than you would normally like it - it will continue cooking in the next step, don't worry.
- Remove the pot from the heat and throw in the baby spinach and the vegan butter. Stir again, season with salt and pepper and allow the pot to sit with a lid on for around 3-5 minutes. The pasta will finish cooking and the sauce will thicken.
- Serve with vegan parmesan and cracked pepper.
Notes
Pro Tips to a Thicker Vegan Pasta Sauce
- Use soy or oat milk. I find using soy milk or oat milk produces a thicker, creamier sauce. I have made this pasta with almond milk and it wasn't quite as silky.
- Leave the pasta to sit for a little. As the pasta cools it will thicken.
- Use chia seeds. I know this sounds super weird but I discovered this little trick while developing my One-Pot Spaghetti with Olives and Lemon. Some pastas cook faster than others leaving less time for the sauce to reduce. Never fear! A few teaspoons of chia seeds stirred though when you throw in the spinach will naturally thicken the sauce. They will soften and you won't even know they are there. The bonus is that chia seeds add fibre, antioxidants and protein to your pasta. Win.
Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 921mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2225IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 2mg
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