One-Pot Mushroom + Spinach Pasta

Method

1. Add 1 tbsp of olive oil to a pot on a medium heat. As soon as the oil is hot, add the onion and garlic and fry for 6 minutes or until the onion is translucent. Next add the mushrooms and fry for 10 minutes or until there’s no longer any moisture from the mushrooms.
2. Add the 500ml (17 fl.oz) of vegetable stock, as well as the mustard, pasta, generous pinches of salt and pepper, then top up with 350ml (17.8 fl.oz) of hot water from a kettle. Stir, bring to a simmer and cook with the lid on for 10 minutes. Give the pasta a stir every couple of minutes. After 7 minutes or so, if there’s still lots of water, try cooking the remainder of the time with the lid off.
3. After 10 minutes the pasta should still be slightly firm. Then add the vegan single cream, lemon juice and spinach. Lower the heat and cook until the spinach is wilted and the pasta is cooked, then remove the pasta from the heat and stir in most of the parsley.
4. Top with freshly ground black pepper and the remaining chopped parsley to serve.