This recipe comes together quickly (under 30 minutes) but it tastes like you have been slaving away at the stove for hours. The active prep time for the pasta is only about 5 to 10 minutes depending on your knife skills. The pasta is infused with a rich mushroom flavor and it tastes even better the next day. My husband kept telling me how much he loves this pasta; I figure this is a good sign that this one-pot pasta has his stamp of approval.
Ingredients
1/2 medium onion, sliced
1-1/2 lb (680g) button or cremini mushrooms, sliced thick*
11 oz (312g) baby spinach, washed and dried
4 cups cold water, vegetable broth or chicken broth
454 g spaghetti pasta (gluten-free or regular pasta)
1/2 tsp dried thyme
2 tbsp olive oil
Salt and pepper to taste
* If you use less than 1-1/2 lb of mushroom, increase water or broth by 1/2 cup.
Directions
1. In a large pot over medium-high heat, add olive oil.
2. Cook and stir in onions. Saute until it is translucent.
3. Turn the heat down to medium. Add in mushrooms and sweat the mushrooms until it is soft and tender.
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| Look at all the delicious juice for the pasta to soak in! |
4. Pour in 4 cups of water, spaghetti and thyme.
5. Bring contents to a boil and stir the pasta. Turn the heat down to medium, cover and simmer for 10 minutes until the pasta is cooked through. Stir the pasta occasionally. Once the pasta is cooked through, remove from heat and stir in the spinach.
6. Season with salt and pepper.
Source: Frugal Allergy Mom
Variation: Add 1/4 block of cream cheese to step 5, before stirring in the spinach.
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