Don't feel like washing extra dishes but still want something delicious? Try cooking pasta WITH the sauce in one pot! Rather than boiling the pasta separately, the starches released from the pasta help us obtain the creamy texture that we all know and love in a traditional cream sauce. Just throw everything in a pot along with some vegetables and you'll have a fuss-free meal in no time.
1 tbsp olive oil
1 cup mushrooms, sliced
2 garlic cloves, minced
1/4 cup cherry tomatoes
Pinch of red pepper flakes
1 cup pasta, dry
2/3 cup low sodium vegetable stock
2/3 cup almond milk
1/4 cup parmesan
2 handfuls of spinach
Heat a medium pot on medium heat. Add the olive oil and sauté the mushrooms until they are golden brown.
Add the minced garlic, cherry tomatoes and red pepper flakes, then sauté for 2 more minutes.
Add the pasta to the same pot, along with the vegetable stock and almond milk. Bring everything to a boil, then lower the heat to maintain a gentle boil for 15 minutes. Stir occasionally.
When most of the liquid has evaporated, turn off the heat and incorporate the parmesan cheese and spinach. Season to taste with salt and pepper.