Creamy one pot pasta


1 Clean the mushrooms and halve or quarter according to size. Wash broccoli, pat dry and cut into small florets. Wash spinach and drain. Peel the onions and finely dice them.

2 Heat oil in a pot and fry the onions with the mushrooms for about 2 minutes over medium heat. Deglaze with the vegetable broth and the Oldenburger Chef’s Cooking Cream, then season with salt and pepper and bring to a boil. Add linguine and cook with the lid closed for half of the cooking time of the pasta (found on package instructions). Add in the broccoli florets, stir, and cook covered for the rest of the cooking time of the pasta.

3 As soon as the noodles are al dente, fold in the spinach, season with salt, pepper and nutmeg and serve.

Tip: One of the benefits of this one pot pasta dish is that the cooking pasta absorbs the sauce and becomes richer and creamier.

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