🟦Do Something New: Making Creamy One-Pot Vegetarian Mushroom & Spinach Pasta

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 250g (about 9 oz) mushrooms, sliced
• 300g (10 oz) pasta (penne or fettuccine works great)
• 4 cups vegetable stock
• 100g (3.5 oz) cream cheese (or use plant-based for vegan)
• 100g baby spinach
• ½ cup grated parmesan (optional, or use vegan cheese)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until soft and fragrant.

2. Add mushrooms: Add the sliced mushrooms and cook until they release their moisture and turn golden brown—about 5–7 minutes.

3. Cook pasta: Add the pasta and pour in the vegetable stock. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent sticking. Cook for about 10 minutes, or until the pasta is al dente and most of the liquid is absorbed.

4. Cream it up: Stir in the cream cheese until it melts into a creamy sauce. Add the spinach and stir until wilted.

5. Final touches: Add grated parmesan (if using), and season with salt and pepper to taste.

6. Serve: Garnish with fresh parsley and serve hot with crusty bread or a green salad.

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