We use fusilli pasta, but you can use any pasta you like. In fact, you can make this gluten-free by simply using gluten-free pasta.
We use an oat-based vegan single cream which is now really common in UK supermarkets. But you can substitute this for a soy-based cream. If neither of these are available, you can also use tinned coconut milk – the flavour profile will change but it’ll still be delicious!
The spinach will take a couple of minutes to wilt so – at this stage – it’s important the pasta is still slightly firm so it doesn’t overcook in the pot.
One-Pot Mushroom + Spinach Pasta
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 4.0/5
( 3 voted )
Ingredients
1 onion, peeled + diced
4 garlic cloves, peeled + diced
olive oil
500g / 17.6oz mushrooms, sliced
500ml / 17 fl.oz vegetable stock
350ml / 11.8 fl.oz hot water
2 tsp Dijon mustard
350g / 10.5oz pasta (or gluten-free pasta)
salt + pepper
1/2 cup vegan single cream (we use an oat-based cream)
1/2 lemon, juice only
200g / 7oz baby spinach
1 large handful of fresh parsley, roughly chopped
Instructions
Add 1 tbsp of olive oil to a pot on a medium heat. As soon as the oil is hot, add the onion and garlic and fry for 6 minutes or until the onion is translucent. Next add the mushrooms and fry for 10 minutes or until there’s no longer any moisture from the mushrooms.
Add the 500ml (17 fl.oz) of vegetable stock, as well as the mustard, pasta, generous pinches of salt and pepper, then top up with 350ml (17.8 fl.oz) of hot water from a kettle. Stir, bring to a simmer and cook with the lid on for 10 minutes. Give the pasta a stir every couple of minutes. After 7 minutes or so, if there’s still lots of water, try cooking the remainder of the time with the lid off.
After 10 minutes the pasta should still be slightly firm. Then add the vegan single cream, lemon juice and spinach. Lower the heat and cook until the spinach is wilted and the pasta is cooked, then remove the pasta from the heat and stir in most of the parsley.
Top with freshly ground black pepper and the remaining chopped parsley to serve.
Notes
Nutritional information per serving: Calories 428kcal / Protein 14.7g / Fat 9.9g / Sat Fat 1.4g / Carbs 69.8g / Sugar 6.4g / Fibre 5.4g
Mor Ed than once your recipe calls for “single cream”. Should we assume you meant to say vegan sour cream instead? Clarification will be much appreciated. Thank you. Also, thank you for sharing your recipe. I look forward to making it after hearing from you.
Please excuse my auto correct error in my original comment, in which More became “Mor Ed” . If anything, I’m even more looking forward to making your recipe now.
Hey Tuss! Good question. We mention this in the notes underneath the first photo – we use an oat based cream such as Oatly, which is very similar to regular dairy single cream. But you can also use a soy-based single cream such as Alpro or Elmlea. If none of these are available, we’d recommend using coconut milk, which will change the flavour profile but it’ll still be delicious.
3 Comments
Mor Ed than once your recipe calls for “single cream”. Should we assume you meant to say vegan sour cream instead? Clarification will be much appreciated. Thank you. Also, thank you for sharing your recipe. I look forward to making it after hearing from you.
Please excuse my auto correct error in my original comment, in which More became “Mor Ed” . If anything, I’m even more looking forward to making your recipe now.
Hey Tuss! Good question. We mention this in the notes underneath the first photo – we use an oat based cream such as Oatly, which is very similar to regular dairy single cream. But you can also use a soy-based single cream such as Alpro or Elmlea. If none of these are available, we’d recommend using coconut milk, which will change the flavour profile but it’ll still be delicious.