- Make sure you keep an eye on the pasta because you don’t want it overcooked. You want the pasta slightly undercooked, otherwise known as ‘al dente’, so the pasta holds up well in the sauce.
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta #Throwback 😋 If you love this, then you’ll love our new cookbook ONE POT VEGAN, which is available to pre-order today! sovegan.co/onepvPosted by So Vegan on Tuesday, 12 May 2020
- 1 onion
- 200g / 7oz mushrooms
- 3 garlic cloves
- olive oil, for frying
- 200g / 7oz cherry tomatoes
- 1 lemon
- salt and pepper
- 200g / 7oz spaghetti
- 1 tsp paprika
- 2 tbsp nutritional yeast
- small handful of basil
- 200g / 7oz spinach
- Peel and thinly slice the onion. Slice the mushrooms, then peel and dice the garlic cloves. Heat a little oil in a large saucepan over a medium heat. As soon as the oil is hot, add the onion, mushrooms and garlic, and fry for 10 minutes, stirring occasionally.
- Slice the cherry tomatoes in half. Add them to the saucepan with the juice and zest from the lemon, paprika, 1/2 tsp of salt and 1/2 tsp of pepper. Give everything a stir, then add the spaghetti and 500ml (2 cups) of hot water from a kettle. Bring the water to the boil, then lower and simmer until the spaghetti is just about cooked (around 12-15 minutes), stirring every couple of minutes.
- Meanwhile roughly chop the basil leaves. Then stir the nutritional yeast, spinach and most of the basil into the pasta, and remove the pan from the heat. Keep stirring until the spinach has mostly wilted. Sprinkle any leftover basil on top to serve. Yuuum.
Did You Make This Recipe?
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Sounds a lovely recipe, unfortunately I couldn’t transfer to pinterest
Thanks Elizabeth! Hmm, strange. Have you tried adding this to Pinterest again? It seems to be working for us!
All sorted. Thanks. Will be making this tonight
This is one of the most flavoursome and delicious things I’ve ever made.
The recipe is definitely going in my favourites list.
Thanks Helen! Really glad you enjoyed the recipe!
Thank you so much for this amazing recipe! I will cook it again this week, can’t get enough of it 🙂 so simple and tasty.
Thank you Christina! I think we’ll create some more one-pot pastas so watch this space!
Great stuff, but when does the paprika go in?
Hi James, Good spot! Just added this into the recipe! It goes in at the same time as the lemon juice / zest. Thanks, Roxy
Amazing! Yesterday, I saw this recipe on Instagram and couldn’t wait to try it! My mom and I teamed up tonight and cooked it for dinner! Everyone loved it! I’m definetly looking forward in trying more of your recipes! Thank you so much for sharing
Amazing! Glad you enjoyed the recipe 🙂 Best, Roxy
Okay, you have your materials and hardware.
So simple and delicious. Thank you from Spain!
Ah thanks so much for the great feedback Susana! Means a lot 🙂 Best, Roxy
This recipe is A+++. So easy and vegan. I want to thank you for your recipes ! Waiting for the cookbook !
What kind of pasta do you use?
Hey Mary we use spaghetti 🙂
I only leave reviews for two reasons, if it’s really, really good or really, really bad.
This was delicious! One of the best vegan recipes I’ve made. The lemon really makes it.
I added the nutritional yeast too early is that going to hurt it?
You’ll lose some of the flavour and nutrition in the yeast, but it’ll still be delicious!
What kind of paprika should I use. Sweet or smoked?
Hi Jess. We use regular paprika. Alternatively we’d recommend sweet, as smoky might be slightly too overpowering for this recipe 🙂
Is the nutritional yeast a necessary ingredient???
It adds a lovely nutty and cheesy flavour, but you can leave it out 🙂
Pretty delicious – I used wholemeal pasta so it turned out a little gluggy because of different ratios of water to pasta needed when cooking wholemeal (I think). But that flavor was on point (even though I didn’t have basil – I know that would make it pop).
Awesome, so glad you enjoyed the recipe 🙂 Roxy
VERY good! I only had dried basil so mixed that in the “sauce” ….will make it again with fresh basil this summer. Procedurely, I’d recommend really watching and stirring the pasta, as it doesn’t have room to move around as when cooked traditionally in a big pot of water. some of mine stuck together and needed to be peeled apart.
Really tasty and so so simple! Making this again for dinner tonight 🙂
This is so delicious and simple. Thank you! One of the best recipes I’ve ever tried
Hello I am from india and just not able to really understand one ingredient which is nutritional yeast .. all I know is dry yeast . Are these the same ? What does this ingredient do? Will it taste as good as without it. ?
Wow it was so good until I added the notoch. Sad face. It smells like Parmesan ie stinky feet. Sorry but I do not know I wish I didn’t add that at all bc I had shiitake and Porto’s and now I’m giving it away. So at least it will be super healthy food for my parents but I don’t like parm and the Same bacteria is used to create nutritional yeast which is the same bacteria from our stinky feet. Help me, lord Jesus amen hallelujah praise god. Anyway next time no nooch and I’ll add to my review. Sigh…..I love shrooms.