Rich, earthy mushrooms and pasta cooked together in one pot for minimal cleanup. The starches from the pasta thicken the sauce naturally, creating a silky, creamy texture without heavy cream.
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10 items
Heat olive oil in a large pot or dutch oven over medium heat.
Add onion and sliced mushrooms. Sauté for 5-7 minutes until mushrooms are browned and moisture has evaporated.
Add garlic and dried thyme. Cook for 1 minute until fragrant.
Add the uncooked pasta and pour in the vegetable broth and milk. Season with salt and pepper. Stir well.
Bring to a gentle . Cook for 10-12 minutes, stirring frequently to prevent sticking, until pasta is al dente and sauce has thickened.
Remove from heat. Stir in the fresh spinach and grated parmesan cheese until spinach wilts and cheese melts.
