One Pot Creamy Mushroom Pasta
This One Pot Creamy Mushroom Pasta combines al dente pasta with sautéed mushrooms in a silky garlic-parmesan sauce. Everything cooks in a single pot, where the pasta’s starch creates natural creaminess without excessive dairy.
Ingredients
- 8 oz 225g fettuccine or linguine (can use any pasta shape)
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 small onion finely diced
- 3-4 cloves garlic minced
- 1 lb 450g mixed mushrooms (cremini, button, or shiitake), sliced
- 1 tsp dried thyme or 1 Tbsp fresh
- ½ tsp dried rosemary or 1 tsp fresh, chopped
- ¼ tsp red pepper flakes optional
- 3 cups vegetable or chicken broth
- ½ cup heavy cream or half-and-half for a lighter version
- ½ cup freshly grated Parmesan cheese plus extra for serving
- Salt and freshly ground black pepper to taste
- 2 Tbsp fresh parsley chopped (for garnish)
Instructions
- Heat the oil and butter in a large, deep skillet or Dutch oven over medium heat until the butter melts and starts to foam.
- Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally to prevent browning.
- Stir in the garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
- Add the mushrooms, thyme, rosemary, and red pepper flakes (if using). Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown, stirring occasionally.
- Season with salt and pepper to taste, remembering the broth and cheese will add saltiness later.
- Pour in the broth and bring to a simmer, scraping any browned bits from the bottom of the pan (these add flavor!).
- Add the uncooked pasta to the pot, making sure it’s mostly submerged in the liquid. Reduce heat to medium-low and cook, stirring occasionally, for about 10-12 minutes or until the pasta is al dente and most of the liquid is absorbed.
- Stir in the heavy cream and Parmesan cheese until fully incorporated and the sauce coats the pasta evenly.
- Remove from heat and let the pasta sit for 2 minutes to allow the sauce to thicken slightly.
- Taste and adjust seasoning if needed, then serve immediately topped with additional Parmesan and fresh parsley.
Notes
- For deeper mushroom flavor, use a mix of varieties – cremini provide earthiness, while shiitake add a more intense umami quality.
- The pasta will continue to absorb liquid as it sits, so the dish is best served immediately after cooking.
- If the sauce becomes too thick, add a splash of broth or hot water to reach your desired consistency.
- For meal prep, you can sauté the mushrooms and onions in advance, then complete the recipe when ready to serve.
- This dish doesn’t reheat perfectly but is still delicious the next day – just add a splash of cream when reheating to revive the sauce.