Tenderstem® and Mushroom One Pot Pasta
This easy Tenderstem® and Mushroom vegan one-pot pasta has a lovely creamy sauce infused with thyme and smoked paprika. It only takes 20 minutes so makes a great mid-week meal.
Servings: 6
Calories: 242kcal
Ingredients
- 1 teaspoon oil
- 1 onion diced
- 2 garlic cloves finely diced
- 400 g mushrooms sliced
- 2 teaspoon fresh thyme leaves plus extra to garnish
- 1 teaspoon smoked paprika
- Salt and pepper
- 400 ml vegetable stock
- 250 ml non-dairy milk almond, oat etc…
- 300 g spaghetti
- 150 g frozen Tenderstem®
Instructions
- Heat the oil in a large pot over a medium heat, add the onion and cook for a few minutes until translucent but not browned. Add the garlic and cook for a further minute.
- Add the sliced mushrooms and 3 tablespoon of water and cook, stirring often for about 7 minutes until the mushrooms are soft and release their juices.
- Add the thyme, paprika, salt and pepper, stock, milk and spaghetti, (submerge it as soon as the ends are cooked, or break the handful of it in half before adding to the pot). Stir well to combine, increase the heat to high and bring to the boil, stirring occasionally, for about 10 minutes until the pasta is cooked and the liquid has reduced.
- A few minutes before the pasta is ready, add the frozen Tenderstem® to the pot, stir and allow it to cook until still bright green and just cooked - it should only take about 2 minutes. Serve sprinkled with a little thyme and enjoy!
Nutrition
Calories: 242kcal | Carbohydrates: 44g | Protein: 10g | Fat: 2g | Sodium: 305mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 845IU | Vitamin C: 26.4mg | Calcium: 88mg | Iron: 1.7mg