Mushroom & Spinach One Pot Pasta with Parmesan & Rosemary

Prepare Ingredients:

Wash the fresh produce. Slice the mushrooms, about 3 mm thin. Peel and thinly slice ¾ of the onion (you will have left over) into about 0.5 cm slices. Peel and thinly slice the garlic. Pick the rosemary leaves; discard stems and roughly chop the leaves.

Cook Onion, Garlic & Rosemary:

Heat oil in a large pot (or high sided pan) on medium heat. Add the sliced onion, garlic and about 1 Tbs of chopped rosemary. Sauté until golden brown, about 2 minutes.

Add Mushrooms & Soy Sauce:

Add the mushrooms and soy sauce. Stir and cook until soft, about 4 to 5 minutes.

Add Ingredients:

Add 1 cup water, the stock concentrate, milk, mustard and ½ of the parmesan to the mushrooms. Mix well to combine. Cover the pan with a lid, increase the heat and bring to a boil. Remove lid and add pasta, stirring and gently seperating.

Simmer Pasta:

Lower the heat and let simmer for 3-4 minutes (depending on how al dente/soft you want the pasta to be). (Tip: You also want to reduce the liquid so that it thickens to a sauce. If the pasta is cooked before the liquid is reduced, set aside and cover the pasta to keep warm, then increase the heat to reduce the remaining liquid. Once reduced to a thicker sauce, move to step 6.)

You Plate It:

Just before pasta is cooked, to the pot, add chili flakes, (to taste) and a few handfuls of spinach. Continue cooking until spinach is wilted. Divide pasta and creamy sauce between bowls and serve with remaining parmesan. Enjoy!