One Pan Mushroom Pasta
One Pan Mushroom Pasta
Ingredients
- 175 g pasta, of choice
- 150 g mushrooms
- 1/2 red onion, diced
- 3 garlic cloves, diced
- 100 ml heavy cream
- 400 ml vegetable or chicken stock
- 1 handful fresh parsley
- 1 handful Parmesan cheese
- 1 large handful fresh spinach
- 1 tablespoon oil, as needed
- 1 tablespoon butter, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Heat a large pan over medium-high heat. Add a tablespoon of oil, then add the 150g mushrooms. Sauté for 5 minutes until they are golden brown.
⏱️ 5 min
- 2
Add the 3 diced garlic cloves and 1/2 diced red onion to the pan with the mushrooms. Continue to sauté for another 5 minutes until the onion is softened and translucent.
⏱️ 5 min
- 3
Stir in a tablespoon of butter until melted, then add the 175g pasta of choice to the pan, tossing to coat.
⏱️ 1 min
- 4
Pour in the 400ml vegetable or chicken stock and 100ml heavy cream. Stir well to combine all ingredients.
⏱️ 1 min
- 5
Bring the mixture to a gentle simmer, then cover the pan with a lid. Reduce the heat to the lowest setting and simmer for 10 minutes, stirring every few minutes to prevent the pasta from sticking and to ensure even cooking.
⏱️ 10 min
- 6
Remove the lid from the pan. Add the large handful of fresh spinach and stir until it has wilted completely into the pasta.
⏱️ 2 min
- 7
Stir through the handful of fresh parsley and handful of Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 1 min
- 8
Season the pasta with salt and black pepper to taste. Serve immediately, straight from the pan.
Kitchen Tools
Nutrition Facts (per serving)
One Pan Mushroom Pasta
- 175 g pasta, of choice
- 150 g mushrooms
- 1/2 red onion, diced
- 3 garlic cloves, diced
- 100 ml heavy cream
- 400 ml vegetable or chicken stock
- 1 handful fresh parsley
- 1 handful Parmesan cheese
- 1 large handful fresh spinach
- 1 tablespoon oil, as needed
- 1 tablespoon butter, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Heat a large pan over medium-high heat. Add a tablespoon of oil, then add the 150g mushrooms. Sauté for 5 minutes until they are golden brown.
⏱️ 5 min - 2
Add the 3 diced garlic cloves and 1/2 diced red onion to the pan with the mushrooms. Continue to sauté for another 5 minutes until the onion is softened and translucent.
⏱️ 5 min - 3
Stir in a tablespoon of butter until melted, then add the 175g pasta of choice to the pan, tossing to coat.
⏱️ 1 min - 4
Pour in the 400ml vegetable or chicken stock and 100ml heavy cream. Stir well to combine all ingredients.
⏱️ 1 min - 5
Bring the mixture to a gentle simmer, then cover the pan with a lid. Reduce the heat to the lowest setting and simmer for 10 minutes, stirring every few minutes to prevent the pasta from sticking and to ensure even cooking.
⏱️ 10 min - 6
Remove the lid from the pan. Add the large handful of fresh spinach and stir until it has wilted completely into the pasta.
⏱️ 2 min - 7
Stir through the handful of fresh parsley and handful of Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 1 min - 8
Season the pasta with salt and black pepper to taste. Serve immediately, straight from the pan.