Mushroom & Spinach One Pot Pasta with Parmesan & Rosemary
- Prep time: 20 minutes
- Calories: 503
- 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!