Mushroom & Spinach One Pot Pasta with Parmesan & Rosemary
  • Prep time: 20 minutes
  • Calories: 503
This one pot pasta recipe will change dinner forever. Cooking everything, including the pasta, in the same pot is fun and time saving. Browning the onion, garlic and rosemary will release the full aromatic potential of these ingredients and forms the base for building other flavours with mushroom, stock, mustard and cheese. Share the moment you plate it #youplateit
  • 300 Grams of Mushrooms
  • 1 Brown Onion
  • 2 Garlic Clove
  • 1 Stalk of Rosemary
  • 1 5 Gram Pack of Soy Sauce
  • 22 Grams of Stock/Dijon Mustard
  • 0.75 Cups of Milk (pantry)
  • 4 Tablespoons of Parmesan (Shredded)
  • 1 300 Gram Pack of Fresh Fettuccine Pasta
  • 1 75 Gram Pack of Baby Spinach
  • 1 Teaspoons of Chili Flakes

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 - 5 minutes.

Add Ingredients:

Add 1 cup water, the stock/dijon mustard, milk 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 pasta aside and cover 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 (add to taste, you can leave it out for those that don't like the heat) 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!