One-Pot Creamy Mushroom Fusilli

This mushroom pasta is a new all-time favourite! It's creamy, intensely flavourful, and perfect for days when you might need a big bowl of comfort. Luckily, it's also incredibly quick and easy to make, with all the ingredients simply tossed into one large pot and cooked until al dente!

📝 Ingredients

• 1 Tbsp olive oil
• 2 medium shallot
• 6 garlic clove
• 1 fresh red chili
• 2 1/2 cup vegetable broth
• 1 2/3 cup canned full-fat coconut milk
• 5.009 oz button mushrooms
• 10.053 oz oyster mushrooms
• 16.049 oz fusilli pasta
• 1/4 cup oil-packed sun-dried tomatoes
• 2 Tbsp nutritional yeast flakes
• 1 Tbsp reduced-sodium soy sauce
• 1 tsp sweet paprika powder
• 1 tsp salt
• 1 pinch ground black pepper
• 4 cup spinach

👨‍🍳 Instructions

1. 1Heat the oil in a large pot over high heat. Add the shallots, garlic, and chile, and cook for about 3 minutes, until lightly golden.
2. 2Add the remaining ingredients (except for the spinach).
3. 3Bring to a boil, then lower to medium-low heat to simmer. Cook, partially covered, until the pasta is al dente, about 15 minutes, stirring occasionally to prevent sticking.
4. 4Once the pasta is al dente, stir in the spinach and cook until wilted. Taste and add more salt if you like.
5. 5Finish with a squeeze of lemon juice and a sprinkle of thinly sliced basil, if desired. Enjoy!