Umami Recipes
Umami Recipes


One-pan Creamy Mushroom & Spinach Pasta




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Serves: 4

400g rigatoni pasta

Olive oil

1 medium onion, finely diced

3 cloves garlic, minced

200g English spinach

350g cremini or button mushrooms, sliced

½ cup vegetable stock

Pinch sea salt & pepper

1 tsp Italian herbs

½ cup shredded parmesan, plus extra to serve

½ cup coconut cream

½ tsp chilli flakes (optional)

Handful rocket

1 tbsp pine nuts


Cook pasta in a large saucepan of boiling water according to packet instructions.

Heat some olive oil in a large frying pan over medium heat. Add onion and garlic and sauté for 3 mins. Transfer onion to a plate.

Add the spinach to the pan and cook for 3-4 mins until wilted. Transfer to the plate.

Add mushrooms to the pan and sauté for 3 mins until they start to brown. Transfer to the plate.

To make the sauce, add broth, sea salt and pepper, Italian herbs, cheese, cream and chilli flakes to the pan and stir until combined and heated through.

Add onion, spinach, mushrooms and cooked pasta to your sauce and toss through.

To serve, top with a handful of rocket, shaved parmesan and pine nuts.


This hearty dish is loaded with flavour and is packed with goodness. Mushrooms are nutritional powerhouses as they are rich in B vitamins, iron, potassium and selenium. Mushrooms are also a great source of chitin, which is a type of insoluble fibre that gives mushrooms their meaty texture and gut-healing properties. Chitin acts as a prebiotic, which boosts the growth of beneficial gut microbiota and reduces intestinal inflammation. Mushrooms are a good vegetarian source of protein, containing all nine essential amino acids.




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