Simple One Pot Lighter Healthier Creamy Mushroom Pasta
This creamy mushroom pasta has the silkiest garlic cream sauce. This is a simple pasta recipe made with everyday basic ingredients. With spinach, garlic and onions this mushroom pasta is healthier and lighter than a traditional cream pasta. Ready in 30 minutes. Vegetarian.
Servings 4 Servings
- 1 pound chestnut mushrooms sliced
- 2 Tablespoons vegetable oil
- 2 shallots or 1 onion diced
- 2 cloves garlic minced
- 3 sprigs thyme leaves picked
- 1 1/2 cups vegetable broth
- 1 cup single cream
- 2 cups packed spinach
- 4 cups pasta cooked according to package directions
Pour the oil into a medium skillet over a high heat. Once the oil is hot add the sliced mushrooms in a single layer over the bottom of the pan, taking care not to crowd them. Cook for about 3 minutes, or until the mushrooms are brown. Turn them over and brown the other side. Once the mushrooms are golden, remove them to a plate or bowl and set aside while you finish the sauce.
Turn the heat down to medium and add the onions or shallots. Use a tablespoon more oil if needed. Season the shallots and as the moisture starts to release from the onions, scrape up any brown bits from the mushrooms. Add the garlic and thyme and sauté for a further 2 minutes.
Add the vegetable stock the pan and bring to the boil. Reduce the stock for about 5-7 minutes, until the amount has reduced by about 1/4. Add the spinach and turn the heat off. Leave to cool for about 5 minutes. Gently add the single cream and whisk into the sauce. Add the mushrooms back into the pan and give a final stir.
To finish the creamy mushroom pasta: