a rich, creamy, garlicky mushroom pasta that comes together all in one pan
Creamy Mushroom Pasta (one-pan)
Add cooked chicken, chickpeas or lentils to this recipe for added protein and a more wholesome meal. If you’re going use a different type of pasta that is thinner, the cooking time may be less and you may need to use less liquid. If you do this with spaghetti cut down on the broth by 2 cups and see how it cooks and slowly add in 1/2 cup increments if necessary.
*Vegan options in the ingredients as well. For parmesan substitute vegan parmesan*
1 tbsp olive oil
2 shallots, finely chopped
2 cups mushrooms
5 garlic cloves
1 tbsp low-sodium soy sauce
2 tsp paprika
1 tsp oregano
4 cups vegetable broth
1 & 3/4 cups milk (can use plant-based milk)
1/4 cup half & half (can use full-fat coconut milk)
2 tsp salt
Cracked black pepper to taste
1, 16 oz box of farfalle pasta
1/2 cup sun-dried tomatoes, diced
1 tsp chili flakes optional
1/2 cup Parmesan cheese (more for garnish if desired)
2 large handfuls of fresh spinach leaves
Parsley to garnish, minced
Red chili flakes to garnish
- Cook in a large straight sided deep pan. On medium-high heat add oil and shallots. Cook until tender then add mushrooms, garlic, soy sauce, paprika, and oregano. Add a drizzle of oil if necessary. Lay in a single layer & cook undisturbed for 1-2 minutes then mix for another minute or two.
- Next add boiled/hot broth, milk, and coconut milk (or half & half). Add salt and pepper. Bring to a boil and add farfalle pasta. Add sun-dried tomatoes & chili flakes if desired.
- Mix well together well & allow liquid to reduce and pasta to soften. Mix every 1-2 minutes ensuring pasta doesn’t stick to pan. Keep mixing until liquid has reduced and pasta is al dente. Add spinach and Parmesan cheese. Mix together well for an additional minute or two until cheese melts and spinach reduces.
- When finished, add to serving plate, garnish with fresh parsley, chili flakes, and freshly grated Parmesan. Enjoy!
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