One-pot pasta recipes are time-saving, simple to prepare, and have the potential to be exceptionally tasty. This is a great pasta recipe that can be made in one pot and features spinach:
Parts and pieces: eight ounces (225 grams) of gluten-free or whole wheat pasta (such penne or fusilli, for example). a total of two cups of freshly washed and chopped spinach leaves 1 half cup of mushrooms, sliced 2 cloves of garlic, chopped up a single tiny onion, cut very finely
2 cups of broth-based vegetable You will need one cup of unsweetened almond milk (or any other type of milk you want). There is a quarter cup of grated Parmesan cheese (or nutritional yeast for a vegan alternative).
Olive oil, one tablespoon equal 1 teaspoon of thyme when dried To taste, season with salt and pepper Parsley, fresh and chopped (for use as a garnish)
Details to follow: Warm the olive oil in a large saucepan by heating it over a medium flame. After around two to three minutes, add the minced garlic and chopped onion, and continue to sauté until the onion becomes translucent and fragrant. Put the sliced mushrooms in the pot and simmer them for about four to five minutes, or until they begin to get more tender.
The mixture should be brought to a boil after the vegetable broth and almond milk have been added to it. Additionally, the dried thyme, salt, and pepper should be added to the pot before the pasta is added. To blend, give it a thorough stir.
Allow the pasta to simmer for around ten to twelve minutes, or until it reaches the desired level of softness, while stirring it occasionally to prevent it from sticking to the bottom of the pot. Reduce the heat to a low setting and cover the pot.
The creamy pasta with spinach and mushrooms should be served hot, and it should be garnished with fresh chopped parsley.
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