
One-Pot Creamy Mushroom Pasta
30 min
Meal
One-bowl / one-pot
Servings
Total
30 minPrep
10 minCook
20 minContains
Swap out
Free from
Ingredients
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2 tsp (10 mL)vegetable oil
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2shallots, finely chopped
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6cloves garlic, minced
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1red hot chili, finely minced
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2vegetable bouillon cubes*
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2 cups (480 mL)water*
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1⅔ cups (399 mL)canned full-fat coconut milk
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2 cups (140 g)button mushrooms, thinly sliced
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2 cups (172 g)oyster mushrooms, thinly sliced
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14.1 oz (400 g)dry fusilli pasta
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¼ cup (38 g)sun-dried tomato in oil, drained, chopped
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1 tsp (2 g)paprika powder
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1 pinchground black pepper, plus more to taste
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1 pinchsalt, plus more to taste
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4 cups (120 g)fresh spinach
Optional garnish
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chili flakes
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fresh basil
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lemon slices
Directions
- Add the oil to a large pot on high heat. When hot, add the shallots, garlic, and chili, and sauté until lightly golden, about 3 minutes, adding a splash of water as needed to deglaze the pan.
- Add all of the remaining ingredients to the pot, except for the spinach, and bring to a boil, then reduce to a simmer with the lid partially covered. Stir occasionally to prevent burning.
- When the pasta is al dente, after about 12 - 15 minutes, remove from the heat and add in the spinach. Stir to combine.
- Squeeze overtop some fresh lemon juice, sprinkle on thinly sliced basil leaves or some red chilli flakes if desired, and enjoy!
Notes
- * If desired, the bouillon cubes and water can be substituted for equal parts vegetable stock.
- Variations: add in some diced red pepper, artichoke, or fresh tomatoes.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 57%
• dry fusilli pasta
Proteins 1%
• nutritional yeast
Fruits & Veggies 42%
• shallot
• clove garlic
• red hot chili
• button mushrooms
• oyster mushrooms
• sun-dried tomato in oil, drained
• fresh spinach
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
• sun-dried tomato in oil, drained
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This is the best pasta ever! I have made it for all of my friends and family, vegan and non vegan and it’s always a hit!
So good. I love to add Beyond Meat's sausage and it takes the flavor over the top. My non-vegan family members love it. Thank you Sadia
Just made this pasta again, comes out incredible every time. I LOVE the new website, especially the ability to cross things off and the visual plate method. Thanks for your labor of love!
Recipes like this make it easy for us to eat plant based most days of the week.
Also really enjoying your new website and it’s features. Keep the good work up 😍
Thanks from a Dutchie in Australia
Hello there ! I love your recipes. I have done this one twice already. I have one question regarding the yeast. What is the purpose of this ingredient in the recipe?