One-Pot Creamy Mushroom Spaghetti

Pasta dishes are already winners in our minds and a hearty, rich spin is a must in any repertoire. Minimal prep, easy to find ingredients and all in one pot, is this perfect or what? This is so well-loved in my house that I end up making it once a week.
Best thing? You’ve got endless varieties of mushrooms. Don’t like button mushrooms? Go with cremini. Don’t like cremini? Go with portobello. Don’t like mushrooms…why are you reading this? Maybe you secretly want to like mushrooms…this is a good recipe for that too 😊
The nutritional yeast and combo of vibrant spices give this a bold and cheesy flavor that’s tough to beat.
Oh and word of advice, you might feel like there is waaaay, way too much liquid to start, but I promise you that it all bubbles down into a decadent, creamy sauce by the time it’s done – resist the temptation to cut down the ingredients!
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Ingredients

  • 1 tbsp olive oil
  • 150 g brown onion diced
  • 4 garlic cloves minced
  • 400 g button mushrooms sliced
  • ½ tsp smoked paprika
  • ½ tsp mustard powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • 300 g dry spaghetti use gluten free pasta if required
  • 590 ml cashew milk or other plant-based milk of choice
  • 830 ml vegetable stock
  • 50 g baby spinach leaves
  • Ground black pepper to taste
  • Optional to serve: sliced spring onions chopped chives, vegan parmesan

Instructions

  • Pour the oil into a large, shallow pot and place on high heat on your stove top, making sure the pot is big enough to fit the whole length of your spaghetti comfortably.
  • You can snap your spaghetti in half if need be.
  • Add the onions and garlic to the pan and stir frequently to prevent burning.
  • Fry until onions are soft, about 2-3 minutes.
  • Add mushrooms and stir frequently, frying until golden brown and soft.
  • Add the paprika, mustard powder, dried thyme, salt, nutritional yeast and spinach and mix well.
  • Lay the spaghetti in the pot over top of the onion and mushroom mix.
  • Pour 2 cups of the milk (keep the last ½ cup for later) over the spaghetti, followed by the vegetable stock.
  • Sprinkle with freshly ground pepper to taste.
  • Bring the pasta mix to a boil and then reduce the heat to a gentle simmer.
  • Cover and let the sauce simmer for 8 to 10 minutes or until the pasta is cooked and sauce has reduced to a creamy consistency.
  • Stir every couple of minutes to stop the pasta from sticking together.
  • Once pasta is cooked and the sauce is looking silky smooth, remove pot from heat and stir in the remaining ½ cup milk.
  • Serve immediately, topped with chives, spring onions and vegan parmesan if desired.