One-Pot Creamy Mushroom Pasta
This quick one‑pot pasta brings earthy mushrooms and a silky cheese sauce to the table in just 25 minutes. Perfect for a busy weeknight, it’s a comforting Italian‑style dish that feels indulgent yet stays simple. Serve with crusty bread for a satisfying meal.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
- Sharp knife and cutting board
Ingredients
For the Sauce
- 2 tablespoons olive oil (30 ml)
- 1 small onion, finely chopped (≈ 100 g)
- 3 cloves garlic, minced (≈ 9 g)
- 400 g fresh sliced mushrooms (≈ 14 oz)
- 1 teaspoon dried thyme
- 1 cup vegetable broth (240 ml)
- 1 cup whole‑milk or half‑cream (240 ml)
- 1 cup grated Parmesan‑style cheese (240 ml)
- Salt and pepper to taste
For the Pasta
- 300 g fettuccine or spaghetti (10 oz)
- 1 cup water (240 ml) plus a splash of pasta water if needed
Instructions
Step 1: Sauté Aromatics
- Heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes. Toss in garlic and mushrooms, stirring until the mushrooms release moisture and start browning.
- Tip: A splash of white wine now helps deglaze the pan and lifts the flavors.
Step 2: Build the Base
- Sprinkle thyme, salt, and pepper over the mushrooms. Pour in vegetable broth and bring to a gentle simmer.
- Tip: Keep the heat low to avoid the broth from evaporating too quickly.
Step 3: Add the Pasta
- Fold in the fettuccine, ensuring it’s mostly submerged. Add the cup of water and continue simmering, stirring frequently, until the pasta is al dente—about 8–10 minutes.
- Tip: Reserve a small portion of the cooking liquid to adjust sauce thickness later.
Step 4: Finish with Cream and Cheese
- Stir in milk, then gradually fold in grated cheese until the sauce is silky and coats the noodles. If the mixture is too thick, add a splash of reserved pasta water until desired consistency is reached.
- Tip: For a richer sauce, replace milk with half‑cream and use a mix of Parmesan and fontina.
Step 5: Serve Immediately
- Transfer to bowls or plates, sprinkle with extra grated cheese, and finish with a drizzle of olive oil or a pinch of cracked black pepper.
Notes
Pro Tips for One‑Pot Creamy Mushroom Pasta
- Let the mushrooms roast until they’re caramelized; it deepens flavor.
- Use a mix of white and brown mushrooms for varied texture.
- Add a handful of fresh spinach in the last minute for a burst of color.
- If you love spice, add a pinch of red‑pepper flakes before finishing.
- Use a high‑quality cheese for a smoother melt and richer taste.