One-Pot Creamy Mushroom and Spinach Pasta

✨ A comforting vegetarian dinner that’s creamy, garlicky, and comes together in under 30 minutes—all in one pot!

Ingredients (Serves 4)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 250g (9 oz) mushrooms, sliced (button, cremini, or a mix)

• Salt & black pepper, to taste

• 1 tsp dried thyme (or Italian herbs)

• 300g (10 oz) pasta (penne, fusilli, or linguine)

• 4 cups vegetable broth (or water + 1 cube)

• 1 cup heavy cream or plant-based cream

• 2 big handfuls of baby spinach

• ½ cup grated Parmesan (or vegan alternative)

• Optional: chili flakes or truffle oil for garnish

Instructions

1. Sauté the Aromatics
   In a large deep pan or pot, heat olive oil. Sauté onion until soft, then add garlic and cook for 30 seconds until fragrant.

2. Cook the Mushrooms
   Add mushrooms and cook for 6–8 minutes until browned and tender. Season with salt, pepper, and thyme.

3. Add Pasta and Broth
   Pour in the pasta and broth. Stir and bring to a gentle boil. Cook uncovered, stirring often, until the pasta is al dente and most liquid is absorbed (about 10–12 minutes).

4. Make it Creamy
   Stir in cream, spinach, and Parmesan. Cook for 2–3 more minutes until spinach wilts and sauce thickens.

5. Serve & Garnish
   Finish with extra Parmesan, chili flakes, or a drizzle of truffle oil if desired. Serve hot!