Creamy Mushroom & Spinach One-Pan Pasta
Pasta cooked in a single pan with mushrooms, garlic, cream, and spinach. No separate boil, one pan in 20 minutes.
20 minEasy~628 kcal / servingItalian
Contains glutenContains dairyvegetarian
Nutrition
628 kcal
Calories
25 g
Protein
66 g
Carbs
29 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyvegetarian
Ingredients · per serving
- 280 ml Vegetable stock
- 150 g Mushrooms
- to taste Black pepper
- 2 cloves Garlic
- 20 g Parmesan
- 1 tbsp Olive oil
- 90 g Pasta (small shape)
- 15 g Butter
- ½ tsp Dried thyme
- to taste Salt
- 60 g Baby spinach
- 80 ml Double cream
Instructions
- Heat 1 tbsp olive oil and the butter in a large deep frying pan over medium-high heat.
- Add the sliced mushrooms. Don't move them for 2 min — gives them colour. Then stir, cook 4 min more until they've released their water and it's evaporated. They'll go from pale to deep golden brown.
- Add the minced garlic and dried thyme. Stir 30 sec.
- Add the pasta, stock, and a good pinch of salt. Stir.
- Bring to a simmer. Cook uncovered 10 min, stirring every 2 min so pasta doesn't stick. Pasta should be just tender, with a little sauce left.
- Pour in the cream. Stir.
- Add the spinach in handfuls, stirring until wilted (1 min).
- Off the heat, stir in the grated parmesan. Taste — adjust salt and pepper.
- Serve with extra parmesan on top and a grind of black pepper.
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