Recipe Description
In this One Pan Spaghetti series, this tasty and satisfying Creamy Mushroom & Spinach Spaghetti makes an indulgent comfort meal on any day of the week. Perfect for mushroom lovers!
Recipe Ingredient
- 200g spaghetti (uncooked)
- 3 nos garlic (sliced)
- 1/2 nos big onion (sliced)
- 2 tsp italian mixed herb
- 3 Tbsp olive oil
- 1 box button mushroom (sliced)
- 1 handful baby spinach
- 500ml water
- 200ml milk
- salt and black pepper (to taste)
- 1 nos cubed chicken stock
- plenty of grated parmesan cheese
- 1 nos english parsley (chopped)
Instructions
- Heat up pan with 2 Tbsp of olive oil and pan fry the mushrooms on high heat or till they are cooked. Remove from pan and set aside.
- In the same pan, add in the remaining 1 Tbsp of olive oil and pan fry the sliced garlic and onions till fragrant. Add in the italian mixed herb midway.
- Subsequently, add in the 500ml of water and 200ml milk into the pan, followed by the cubed stock, salt and pepper. Let it simmer for 1-2 minutes before adding in the spaghetti.
- Let the spaghetti boil for 12-14 minutes on med to low heat. Make sure to stir occasionally to avoid spaghetti from sticking together.
- Once done, incorporate the cooked mushrooms ,baby spinach and a generous amount of grated parmesan cheese into the pasta. Mix well for 1-2 minutes before turning off the heat.
- Top with some chopped parsley before serving. Enjoy!
- Make sure to stir occasionally to prevent the spaghetti from sticking to the bottom of the pan
- Gradually add additional 100ml of water if you find your spaghetti has not cooked but is lacking in liquid. Just remember to season accordingly
- You can start checking if your spaghetti is cooked after 10 minutes into boiling
- If you are a vegetarian, just replace the cubed chicken stock with a vegetable one.
- If you're a vegan, just replace the cubed chicken stock with a vegetable one, replace dairy milk and cheese with your choice of plant based alternatives
Tips
