Garlic Mushroom One Pot Pasta
If you're looking for easy weeknight recipes, this garlic mushroom one pot pasta is perfect for you! It's vegan, super creamy, and ready in less than 25 minutes!
Servings 2 servings
- 4 cloves of garlic, minced
- 1 onion, chopped
- 10.6 oz fettuccine (300 gramm)
- 3 cups vegetable broth
- 1 1/2 cups unsweetened almond or soy milk
- 3 cups mushrooms, sliced
- 1 cup fresh spinach
- 1 cup frozen peas
- 1 teaspoon tapioca starch (optional, but recommended. This makes the pasta creamy)
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste (optional)
In a large pot, heat some oil and sauté the onion for about 3 minutes. Then add the garlic and the mushrooms and cook everything for another 2-3 minutes on high heat.
Add the uncooked fettuccine, the vegetable broth, and the almond milk. Stir a couple of times and gently push the fettuccine in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard).
After 12 minutes of cooking, add the peas and cook the one pot pasta for another 8 minutes. Then stir in the spinach. If you're using tapioca starch, combine the starch with 1 tablespoon of water and whisk until well combined. Add to the pasta and season with salt, pepper, and if using red pepper flakes. Enjoy!