ONE POT CREAMY MUSHROOM PASTA

I love to make an entire meal in one pot. Less dishes! This recipe is easy and tasty. My husband liked it too.

You can find the recipe at “Delicious Everyday” blog: Vegan One Pot Creamy Mushroom Pasta.

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What I did differently:

-Added 1 chopped green bell pepper from my garden and 1 1/2 oz fresh baby spinach since was left over in my fridge

-Did not use oil

-Did not have shallots so instead added 1/4th cup chopped sweet onion and increased the garlic to 6 cloves

-Did not have fresh herbs so used 1 tsp dried rosemary, 1 tsp dried thyme, and 2 tsp Italian seasoning

-My vegetable stock was reduced sodium

-Instead of spaghetti used chickpea rotini since what I had on hand

-Reduced salt to 1/2 tsp

-Added 1/4th tsp crush red pepper flakes

-I cooked mine in an 8 1/2 quart pot. Dry sautéed the peppers, onion and mushrooms over medium high heat, stirring nearly constantly. Add a splash of water if wants to stick. Cooked until mushrooms released most of their water. Then added garlic and herbs and pepper flakes. Then added the vegetable broth and most of cashew milk, salt, nutritional yeast, and miso. Then added the pasta. Did not cover the pot. Cooking time was per pasta package instruction. When pasta done, I removed from heat then added the rest of the cashew milk and fresh spinach. Served immediately.