
Yield: 8
One Pot Creamy Mushroom Pasta

Ingredients
- 1 tbsp butter
- 1 yellow onion, thinly sliced
- 1 lb cremini mushrooms, thinly sliced
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 lb dried farfalle pasta
- 2 cups mushroom broth
- 2 cups milk
- 4 cups baby spinach
- 1 cup frozen peas
- Salt and pepper, to taste
Instructions
- In a large skillet, melt the butter over medium-high heat. Add the onion and mushrooms and cook until they release their moisture and become golden, 5-6 minutes. Add the garlic and thyme leaves and cook for an additional 30 seconds. Add the farfalle, broth, and milk and bring mixture to a simmer. Cook over medium heat, stirring every 2 minutes, for about 15 minutes or until all of the liquid has been absorbed and the pasta is tender and cooked through. Stir in the spinach and peas and cook for another 2 minutes. Season with salt and pepper to taste.
- Enjoy immediately and store in the refrigerator for up to 4 days.
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