One-pot Creamy Mushroom Pasta
PREP 5 MIN•COOK 15 MIN
Welcome to the one-pot dinner of your dreams. By cooking the pasta in the sauce, it soaks up all the flavor of the mushrooms to create a deliciously creamy dish. Want some extra zing? Add chilli flakes or a squeeze of lemon to serve. And don't worry about the washing up – that one pot can wait!
Number of servings
1 tsp olive oil
300g Swiss brown mushrooms thickly sliced
2 garlic cloves crushed
100g pasta shells, dried (or gluten free)
1 cup (250ml) vegetable stock
1⁄2 cup (120g) smooth ricotta
3⁄4 cup (100g) frozen peas
1 1⁄2 cups (60g) baby spinach leaves
1⁄4 cup (30g) parmesan finely grated
salt & pepper, to taste
Heat oil in a large deep frypan over medium heat.
Add mushrooms and garlic and cook covered, for 5 minutes or until softened.
Add pasta and stock and bring to the boil. Cover and cook stirring occasionally, for 2 minutes less than cooking time on the pasta packet (about 10 minutes) or until pasta is almost tender and most of the water has been absorbed. (Or add a little extra water if needed)
Stir in ricotta, peas, spinach and half of the parmesan and cook for a few minutes more until pasta is al dente and sauce is creamy. Adjust seasoning.
Divide between bowls and scatter over remaining parmesan to serve.
1831 kJ / 438 cals
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