One Pot Mushroom Pasta (Vegan)
One pot mushroom pasta - a quick, easy to make creamy vegan mushroom spaghetti recipe that is all cooked in one pot. Perfect for a quick weeknight dinner, camping, or just for saving on washing up!
Servings 4 people
Calories 418kcal
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion peeled and diced
- 400 g (14 oz) mushrooms sliced
- 4 cloves garlic peeled and crushed (or use ½ teaspoon garlic granules)
- 750 ml (3 + ⅛ cups) vegetable stock
- 500 ml (2 cups) unsweetened dairy free milk (I like oat or soy best)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried herbs)
- 2 tablespoon nutritional yeast
- 2 teaspoon miso paste (optional)
- ¼ teaspoon smoked paprika (optional)
- 1 teaspoon salt (plus extra as needed)
- 350 g (12 oz) dry spaghetti
- a good grinding of black pepper
Instructions
- Heat the oil in a large pan and add the onion. Cook over a low heat until the onion is translucent.
- Add the mushrooms and garlic and continue to cook, stirring regularly, until the mushrooms have softened and all of the excess water has evaporated.
- Add all of the rest of the ingredients and bring up to a simmer. Press down the spaghetti so that is is covered by the sauce, give it a good stir, and allow to simmer for about 10-15 minutes, stirring often, until the spaghetti is al dente and the sauce has reduced down and thickened.
- Check the seasoning and add more salt/pepper etc as needed. Serve straight away.