# Creamy Mushroom Pasta

Quick pasta dish to use up fresh mushrooms and expired bouillon cubes.

## Ingredients

**From inventory (use first - expiring/expired):**
- [ ] 500g fresh mushrooms (pantry-fridge, must eat!)
- [ ] 250g spaghetti `ID:spaghetti-combino` (food2-bag, open package)
- [ ] 1-2 cubes mushroom bouillon `ID:bouillon-mushroom-maggi` (F-13, EXPIRED 2024-11)
- [ ] 2-3 cloves garlic (pantry-behind-stove, bb:2026-02)
- [ ] 1 onion (pantry-behind-stove, bb:2026-02)
- [ ] pinch thyme `ID:thyme-aladham` (F-13, EXPIRED 2023-05)
- [ ] splash almond milk `ID:almond-alpro` (fridge, EXPIRED) - optional for creaminess

**From inventory:**
- [ ] 2 tbsp olive oil
- [ ] salt, black pepper

**Optional enhancement:**
- [ ] 1 tbsp pesto verde `ID:pesto-verde-xxl` (food2-spreads) - stir in at end

## Equipment

**Solveig galley:** Large pot for pasta, frying pan or wide pot for sauce. No special equipment needed.

## Instructions

1. **Boil pasta water** - Fill large pot, salt generously, bring to boil. Cook spaghetti according to package (usually 8-10 min). Reserve 1 cup pasta water before draining.

2. **Prep vegetables** - While water heats: slice mushrooms (not too thin), dice onion, mince garlic.

3. **Sauté onion** - Heat olive oil in pan over medium heat. Add onion, cook until soft and translucent (3-4 min).

4. **Cook mushrooms** - Turn heat to high, add mushrooms. Let them sit without stirring for 2-3 min to get golden color, then stir. Cook 5-7 min total until nicely browned and moisture released.

5. **Add aromatics** - Add garlic and thyme, stir for 1 minute until fragrant.

6. **Make sauce** - Dissolve mushroom bouillon cube(s) in the reserved hot pasta water. Pour into pan with mushrooms. Let simmer 5 min - can leave it here while pasta finishes.

7. **Optional creaminess** - Add a splash of almond milk if you want it creamier. Simmer another minute.

8. **Combine** - Toss drained pasta with the mushroom sauce. Add more pasta water if too dry.

9. **Finish** - Stir in pesto if using. Season with pepper to taste (bouillon is salty, taste first).

## Variations

> **Note:** Traditional creamy mushroom pasta uses heavy cream and parmesan. This version uses bouillon + almond milk as a lighter alternative suitable for boat pantry ingredients.

- Add a splash of white wine when cooking mushrooms
- Top with toasted breadcrumbs for crunch
- Add fresh parsley if available

## Items used from inventory

| Item | ID | Location | Status |
|------|-----|----------|--------|
| Mushrooms | (fresh) | pantry-fridge | Must use |
| Spaghetti | spaghetti-combino | food2-bag | Open package |
| Mushroom bouillon | bouillon-mushroom-maggi | F-13 | EXPIRED 2024-11 |
| Garlic | - | pantry-behind-stove | bb:2026-02 |
| Onion | - | pantry-behind-stove | bb:2026-02 |
| Thyme | thyme-aladham | F-13 | EXPIRED 2023-05 |
| Almond milk | almond-alpro | fridge | EXPIRED |
| Pesto verde | pesto-verde-xxl | food2-spreads | bb:2028-07 |

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*Generated 2026-02-02 to use fresh mushrooms and expired bouillon from Solveig pantry*