One-Pot Mushroom with Tomato Pasta

Ingredients

• Mushrooms 500g
• large onion 1
• garlic cloves 3
• olive oil 2
• chopped tomatoes 1 x 400g can
• vegetable stock 500ml
• dried oregano 1
• pasta (e.g. penne or fusilli) 300g
• fresh spinach 100g
• salt to taste
• black pepper to taste
• fresh parsley, chopped (for garnish) small bunch
• grated mature cheddar cheese (optional, for topping) 50g

Method

1. Heat the olive oil in a large, deep saucepan or pot over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Add the minced garlic and sliced mushrooms. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms have released their water and started to brown.
4. Stir in the chopped tomatoes, vegetable stock, dried oregano, salt, and pepper. Bring the mixture to a simmer.
5. Add the dried pasta to the pot, ensuring it's mostly submerged in the liquid. Stir well.
6. Cover the pot and cook for 12-15 minutes, or according to your pasta packet instructions, stirring every few minutes to prevent sticking.
7. Once the pasta is cooked, stir in the fresh spinach and cook for 1-2 minutes until it has wilted.
8. Check seasoning and adjust if necessary. Serve hot, garnished with fresh parsley and grated cheese, if using.