One-Pot Mushroom Pasta – No Mess Dinner

Cozy, comforting, and all made in one pot: this leek and mushroom pasta is packed with flavour and practically no washing up! Tender mushrooms and buttery leeks simmer in a simple veggie broth, coating the pasta in a rich, garlicky sauce. Swap in red onion if you don’t have leeks, and finish with parmesan and fresh herbs for a fuss-free, delicious weeknight dinner.

Ingredients

• 250 g mushrooms, sliced
• 2 Tbsp butter
• 2 large leeks, thinly sliced (or 1 red onion)
• 4 garlic cloves, minced
• ½ tsp chili flakes (optional)
• 1 tsp dried thyme or Italian seasoning
• 4 cups stock (veggie or chicken)
• 1 ½ cups water
• 400 g pasta (your favourite shape!)
• ½ cup grated parmesan (optional, for serving)
• Fresh parsley or chives, chopped

Method:

1. In a large pot, sauté mushrooms over medium heat (no oil needed) for 5 minutes until they release their juices.

2. Add butter and leeks (or onion) with a pinch of salt. Cook 3 minutes until slightly softened.

3. Stir in garlic, chili flakes, thyme, and black pepper. Cook 2–3 more minutes.

4. Pour in stock, water, and ¾ tsp salt. Bring to a boil.

5. Add pasta and simmer, stirring often, until pasta is al dente (check package instructions and add a few extra minutes if needed).

6. Stir in parmesan and adjust seasoning.

7. Serve hot with a sprinkle of parsley or chives and extra parmesan if desired.