Creamy Spinach & Mushroom One-Pot Pasta
Indulge in this creamy one-pot pasta dish featuring sautéed mushrooms and fresh spinach enveloped in a luscious garlic-infused sauce. The al dente noodles soak up the rich flavors, creating a satisfying and nutritious meal that’s perfect for busy weeknights. Quick to prepare and even easier to clean up, this recipe is sure to become a family favorite!
ingredients
- 8 oz. fettuccine or penne
- 2 cups baby spinach, fresh
- 8 oz. cremini or button mushrooms, sliced
- 1 can (14 oz.) coconut milk
- 3 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp garlic powder
- ½ tsp black pepper
- Salt to taste
- 2 tbsp olive oil
- ½ cup vegan cream cheese or cashew cream (optional)
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- 2.
Stir in the sliced mushrooms and cook for another 5-6 minutes until they release moisture and become tender.
- 3.
Add minced garlic, garlic powder, and black pepper; cook for 1 minute until aromatic.
- 4.
Pour in the coconut milk and vegetable broth, stirring well to combine.
- 5.
Add the fettuccine and bring to a simmer, ensuring the pasta is submerged in the liquid.
- 6.
Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente.
- 7.
Stir in the fresh spinach and optional vegan cream cheese, cooking for an additional 2-3 minutes until the spinach wilts.
- 8.
Season with salt to taste and serve hot, garnished with extra mushrooms if desired.
