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Mushroom Spinach One Pot Vegan Pasta from the lovely @thetastyk —•—Ingredients—•—⠀
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⠀
—•—Method—•—⠀
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.⠀
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