One Pot Creamy Mushroom Pasta

Serves: 4 | Prep time: 10 minutes | Cooking time: 20 minutes


  • 250g uncooked pulse pasta (or any pasta)
  • 3 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 500g sliced mushrooms, sliced
  • 3 garlic cloves, crushed
  • 2 teaspoons dried oregano
  • 3 tablespoons plain flour
  • 270ml canned light coconut milk
  • 1 cup (250mL) salt reduced vegetable stock
  • 1 teaspoon Dijon mustard
  • 4 cups baby spinach (fresh or frozen)
  • Pepper, to season
  • Parmesan cheese, to serve (optional)


  1. Cook pasta according to the package instructions. 
  2. Heat a drizzle of olive oil in a fry pan over medium heat. Add onion and fry for 2-3 minutes until softened.
  3. Add the mushrooms, garlic and oregano and fry until the mushrooms are softened for 4-5 minutes. Add the flour and fry with the mushrooms for 1-2 minutes. 
  4. Add the coconut milk and vegetable stock. Stir until combined and then keep stirring until it reaches a simmer. Allow to simmer for 3-4 minutes. Add dijon mustard, baby spinach, season with pepper and stir. 
  5. Remove from heat and serve. Serve with a sprinkle of parmesan.