One Pot Creamy Mushroom Spaghetti Pasta

Ingredients

• 2 tbsp butter (unsalted)
• 3 garlic (cloves, minced)
• 0.5 onion (finely chopped)
• 200 g mushrooms (sliced (button or cremini))
• 1 tbsp maida (all-purpose flour)
• 2 cup milk (whole milk preferred)
• 200 g spaghetti (dry pasta)
• salt (to taste)
• 1 tsp oregano (dried)
• 0.5 tsp chilli flakes (adjust to spice preference)
• 0.25 cup cheese (grated parmesan or processed cheese)
• fresh coriander (finely chopped for garnish)

Steps

1. 1

   In a large pan or pot, melt the butter over medium heat.

2. 2

   Add the minced garlic and chopped onion to the pan. Sauté until the onions become translucent and the garlic is fragrant.

3. 3

   Add the sliced mushrooms and sauté until they soften and release their moisture.

4. 4

   Sprinkle the maida (all-purpose flour) over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

5. 5

   Slowly pour in the milk while stirring continuously to prevent lumps from forming, creating a smooth base.

6. 6

   Add the dry spaghetti (you may need to break it in half to fit the pan).

7. 7

   Season with salt, dried oregano, and chilli flakes.

8. 8

   Cover the pan and let it simmer on low-medium heat, stirring occasionally to ensure the pasta doesn't stick, until the spaghetti is cooked al dente and the sauce has thickened.

9. 9

   Once the pasta is cooked, stir in the cheese until melted and well combined.

10. 10

    Garnish with fresh coriander and serve hot.

Notes

If the sauce becomes too thick before the pasta is fully cooked, add a splash of warm water or extra milk. While the recipe uses coriander, fresh parsley is a common alternative for Italian-style dishes.

Nutrition per serving

• main
• pasta
• vegetarian
• one-pot
• mushroom
• spaghetti
• creamy