One Pot Creamy Mushroom Pasta with Spinach
Serves 6
10 mins prep
10 mins cook
20 mins total
If you're in the mood for a quick, easy, comforting pasta recipe, you're going to love this One-pot Creamy Mushroom Pasta with Spinach. This is a creamy vegetarian (or vegan!) angel hair pasta recipe with minimal dishes and clean-up, and it tastes so good!
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Congratulations!
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Heat a tablespoon of olive oil in a large pot, and add the sliced mushrooms, minced garlic, and minced shallot. Stir fry over medium-high heat for 3-4 minutes, or until the mushrooms start to brown and reduce in size.
Optional step: Add ¼ cup dry white wine to deglaze the pot and stir fry for 1-2 minutes.
Add the vegetable stock, coconut milk, and water and bring to a boil. Add the pasta, making sure to completely cover it in the cooking liquid, and stir with a spatula to break apart the pasta to make sure it doesn't stick together.
Cook for 2-3 minutes (or 2 minutes less than the instructions on the pasta container), continuing to stir so the pasta does not stick to itself. Add ½ cup additional water or stock, if needed, if you see the liquid evaporated but the pasta is still really undercooked.
The pasta should not be fully cooked yet! It will continue to cook in the next step.
Stir in the baby spinach, and push it under the hot cooking pasta to wilt it faster. Cook until the pasta is fully cooked to your liking (about 1 more minute, in my experience with angel hair pasta), then remove from heat. Stir in the fresh basil or parsley, and serve warm, garnishing with fresh herbs and/or some freshly grated Parmesan cheese.
