One Pot Spinach Mushroom Pasta is a simple yet delectable dish that combines the earthy flavors of mushrooms with the fresh taste of spinach, all enveloped in a creamy, savory sauce. This recipe is perfect for busy weeknights when you want a satisfying meal with minimal cleanup. The pasta cooks directly in the pot, absorbing all the rich flavors from the vegetables and broth, making each bite a delightful harmony of taste and texture. It’s a hearty, vegetarian-friendly meal that will please the entire family.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 12 oz pasta (penne, fettuccine, or your choice)
- 5 oz fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté until they are soft and browned, about 5-7 minutes.
- Add Liquid and Pasta: Pour in the vegetable broth and milk or heavy cream. Stir in the dried thyme and basil. Bring the mixture to a boil.
- Cook the Pasta: Add the pasta to the pot, ensuring it’s submerged in the liquid. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the pasta is cooked al dente and the liquid has mostly been absorbed, about 10-12 minutes.
- Add Spinach and Cheese: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Add the grated Parmesan cheese and mix until melted and well combined. Season with salt and pepper to taste.
- Serve: Remove the pot from heat and let it sit for a few minutes to thicken. Garnish with fresh parsley before serving.
Enjoy your creamy and flavorful One Pot Spinach Mushroom Pasta!
