Recipe: $4.50 | Per Serving: $1.13 | Yield: 4
Let's do the empty-house dance! Since I've been working so much on the weekends lately, Zac took the train up to Ventura to see his friends for a couple of days, so I had the house all to myself in the few hours I was actually home. I flirted with dreams of drinking red wine and having a Harry Potter Movie marathon on the couch while eating nothing but mushrooms and chocolate chip cookies, but I managed to actually go out and be social, (who knew?) so the couch was left all alone. Well, until Sunday.
I managed to get my mushrooms on, which was the number one goal of the weekend. Sunday night was date night with this super delicious one-pot pasta dish (and again Monday for lunch). Did I tell you guys how much I love one-pot pasta? It's really almost too easy, but if you're anything like me, you'll find a way to make it difficult.
For example, I planned to make this in my brand-spankin'-new Lodge 10-quart cast-iron set, but uh, then I read that you can't boil water in those things. And I don't have an appropriately wide saucepan with a lid. So this was actually made in a regular ol' pasta pot. But it worked!
Whatever, mushrooms are mushrooms and that's all I needed. Go team mushrooms! Have a side of pasta with your mushrooms and call it a day.
This recipe uses just half a pound of pasta and makes 3-4 servings. You can double it for 6-8 servings or serve with a salad, chicken, or even toss some white beans or chickpeas in there to make it stretch. I was nice and shared it with Zac when he came back, and even this mushroom-hater liked it.
One Pot Pasta: Mushroom, Spinach, Goat Cheese (100% Whole Wheat)
- 8 oz 100% Whole Wheat Pasta 2.5-3 cups
- 2 cups vegetable broth or water
- 8 oz mushrooms 3ish cups sliced, 8-10 buttons
- ½ small onion either sliced or chopped
- 2 cloves garlic minced (~1 Tbsp)
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- ½ teaspoon salt
- 5 oz spinach 3ish cups packed
- 2 oz goat cheese
- salt & pepper to taste
- optional red pepper flakes or parmesan for garnish
- Pour pasta into the bottom of the pot, then top with all other ingredients and the broth. (You want the pasta on the bottom, mostly covered with the liquid.)
- Turn burner to high and bring to a boil, then reduce to a high simmer.
- Uncovered, cook on a simmer for about 8-10 minutes, more or less in accordance with the pasta’s package directions, stirring occasionally.
- Add spinach to pot, cover and let steam for about 30-60 seconds. Remove lid and stir, continuing to cook if necessary until just about all of the liquid has evaporated.
- Break or crumble the goat cheese into the pot and stir together well.