Tenderstem® & mushroom one-pot pasta
When comfort food is the order of the day, nothing compares to pasta. This vegan recipe combines simple flavours for a delicious dish that’ll be ready in just 20 minutes. Add frozen Tenderstem® right at the end for added crunch and vibrant colour.
Recipe created by food blogger, Veggie Desserts (www.veggiedesserts.co.uk)
5 mins preparation
20 mins cooking
- 1 tsp. oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 400g mushrooms, sliced
- 2 tsp. fresh thyme leaves (plus extra to garnish)
- 1 tsp. smoked paprika
- Salt and pepper
- 400ml vegetable stock
- 250ml non-dairy milk (e.g. almond milk or oat milk)
- 300g spaghetti
- 150g frozen Tenderstem®
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 tablespoons 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. Stir well to combine, increase the heat to high and bring to the boil. Stir occasionally while the pasta cooks.
A few minutes before the pasta is ready, add the Tenderstem® to the pot. Stir and allow it to cook until bright green and Tenderstem® - this should take approx. 2 minutes.
When the pasta is cooked and the liquid has reduced, take off the heat. Sprinkle with thyme and serve.