What is the preparation time for One-Pot Mushroom Pasta?

The preparation time for One-Pot Mushroom Pasta with fresh parsley & lemon is between 20 and 35 minutes.

What is the total time required to make One-Pot Mushroom Pasta with fresh parsley & lemon?

The total time required to make One-Pot Mushroom Pasta with fresh parsley & lemon is between 40 and 60 minutes.

What are the main ingredients in One-Pot Mushroom Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of One-Pot Mushroom Pasta?

Calories: 1017, Carbs: 144 grams, Fat: grams, Protein: 35.2 grams, Sugar: 13.1 grams, Salt: 1705 grams

How do I prepare One-Pot Mushroom Pasta?

AWESOME ALMONDS: Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop. SO MUSH MUSHIES!: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the trimmed mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Remove ½ the fried mushrooms from the pan and drain on some paper towel. ALL TOGETHER NOW: Keeping the pot on the heat with the remaining mushrooms, add the grated garlic and the chopped thyme and fry for 1 minute, shifting constantly. Add the soy sauce, the nutritional yeast, the stock, 600ml of boiling water, and the coconut milk. Mix until fully combined. Bring up to a boil and add the penne. Cook for 8-10 minutes until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente. Add more boiling water if it reduces too quickly. ALMOST THERE: When the pasta is done, stir through the rinsed spinach until wilted. Season generously with salt, pepper, a squeeze of lemon juice, ½ the chopped parsley and the lemon zest. PASTA PARTY!: Bowl up a heaping helping of the creamy mushroom penne. Top with the remaining fried mushrooms and sprinkle over the remaining parsley and the chopped almonds. A simple delight!

What should be prepared from my kitchen to make One-Pot Mushroom Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

One-Pot Mushroom Pasta

Easy peasy, lemon squeezy! A simple, delicious one-pot weeknight wonder. Penne cooked in a sauce of mushrooms, coconut milk, garlic, thyme, and soy sauce. Sprinkled with parsley and squeezed with lemon. Dinner, done and dusted!

One-Pot Mushroom Pasta

with fresh parsley & lemon

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Coconut Milk
Fresh Parsley
Fresh Thyme
Garlic Clove
Garlic Cloves
Lemon
Lemons
Low-Sodium Soy Sauce
Mixed Exotic Mushrooms
Nutritional Yeast
Penne Pasta
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SO MUSH MUSHIES!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the trimmed mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Remove ½ the fried mushrooms from the pan and drain on some paper towel.
ALL TOGETHER NOW
Keeping the pot on the heat with the remaining mushrooms, add the grated garlic and the chopped thyme and fry for 1 minute, shifting constantly. Add the soy sauce, the nutritional yeast, the stock, 300ml of boiling water, and the coconut milk. Mix until fully combined. Bring up to a boil and add the penne. Cook for 8-10 minutes until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente. Add more boiling water if it reduces too quickly.
AWESOME ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE
When the pasta is done, stir through the rinsed spinach until wilted. Season generously with salt, pepper, a squeeze of lemon juice, ½ the chopped parsley and the lemon zest.
PASTA PARTY!
Bowl up a heaping helping of the creamy mushroom penne. Top with the remaining fried mushrooms and sprinkle over the remaining parsley and the chopped almonds. A simple delight!

Mixed Exotic Mushrooms - 125g
Garlic Clove - 1
Fresh Thyme - 3g
Low Sodium Soy Sauce - 10ml
Nutritional Yeast - 5ml
Vegetable Stock - 10ml
Coconut Milk - 200ml
Penne Pasta - 125g
Almonds - 10g
Spinach - 20g
Lemon - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

SO MUSH MUSHIES!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the trimmed mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Remove ½ the fried mushrooms from the pan and drain on some paper towel.
ALL TOGETHER NOW
Keeping the pot on the heat with the remaining mushrooms, add the grated garlic and the chopped thyme and fry for 1 minute, shifting constantly. Add the soy sauce, the nutritional yeast, the stock, 600ml of boiling water, and the coconut milk. Mix until fully combined. Bring up to a boil and add the penne. Cook for 8-10 minutes until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente. Add more boiling water if it reduces too quickly.
AWESOME ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE
When the pasta is done, stir through the rinsed spinach until wilted. Season generously with salt, pepper, a squeeze of lemon juice, ½ the chopped parsley and the lemon zest.
PASTA PARTY!
Bowl up a heaping helping of the creamy mushroom penne. Top with the remaining fried mushrooms and sprinkle over the remaining parsley and the chopped almonds. A simple delight!

Mixed Exotic Mushrooms - 250g
Garlic Clove - 1
Fresh Thyme - 5g
Low Sodium Soy Sauce - 20ml
Nutritional Yeast - 10ml
Vegetable Stock - 20ml
Coconut Milk - 400ml
Penne Pasta - 250g
Almonds - 20g
Spinach - 40g
Lemon - 1
Fresh Parsley - 5g

Download the Recipe

Serves 3

SO MUSH MUSHIES!
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the trimmed mushrooms and fry for 6-7 minutes until golden, shifting occasionally. You may need to do this step in batches. Remove ½ the fried mushrooms from the pan and drain on some paper towel.
ALL TOGETHER NOW
Keeping the pot on the heat with the remaining mushrooms, add the grated garlic and the chopped thyme and fry for 1 minute, shifting constantly. Add the soy sauce, the nutritional yeast, the stock, 900ml of boiling water, and the coconut milk. Mix until fully combined. Bring up to a boil and add the penne. Cook for 8-10 minutes until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente. Add more boiling water if it reduces too quickly.
AWESOME ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE
When the pasta is done, stir through the rinsed spinach until wilted. Season generously with salt, pepper, a squeeze of lemon juice, ½ the chopped parsley and the lemon zest.
PASTA PARTY!
Bowl up a heaping helping of the creamy mushroom penne. Top with the remaining fried mushrooms and sprinkle over the remaining parsley and the chopped almonds. A simple delight!

Mixed Exotic Mushrooms - 375g
Garlic Cloves - 2
Fresh Thyme - 8g
Low Sodium Soy Sauce - 30ml
Nutritional Yeast - 15ml
Vegetable Stock - 30ml
Coconut Milk - 600ml
Penne Pasta - 325g
Almonds - 30g
Spinach - 60g
Lemons - 2
Fresh Parsley - 8g

Download the Recipe

Serves 4

SO MUSH MUSHIES!
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the trimmed mushrooms and fry for 6-7 minutes until golden, shifting occasionally. You may need to do this step in batches. Remove ½ the fried mushrooms from the pan and drain on some paper towel.
ALL TOGETHER NOW
Keeping the pot on the heat with the remaining mushrooms, add the grated garlic and the chopped thyme and fry for 1 minute, shifting constantly. Add the soy sauce, the nutritional yeast, the stock, 1100ml of boiling water, and the coconut milk. Mix until fully combined. Bring up to a boil and add the penne. Cook for 8-10 minutes until the sauce has thickened and reduced into a creamy consistency, and the penne is cooked al dente. Add more boiling water if it reduces too quickly.
AWESOME ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE
When the pasta is done, stir through the rinsed spinach until wilted. Season generously with salt, pepper, a squeeze of lemon juice, ½ the chopped parsley and the lemon zest.
PASTA PARTY!
Bowl up a heaping helping of the creamy mushroom penne. Top with the remaining fried mushrooms and sprinkle over the remaining parsley and the chopped almonds. A simple delight!