One-Pot Creamy Mushroom Pasta
Experience restaurant-quality comfort at home with this efficient one-pot creamy mushroom pasta. By cooking the noodles directly in a savory blend of vegetable broth and heavy cream, the pasta absorbs deep umami notes while naturally thickening the sauce. Finished with freshly grated parmesan and golden-brown mushrooms, this dish is a perfect solution for busy weeknights, offering a velvety texture and rich, satisfying flavor without the hassle of multiple pots or complicated clean-up.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
8 oz Pasta
1 cup Heavy Cream
1/2 cup Parmesan Cheese, freshly grated
12 oz Mushrooms, cremini or white button
2 cups Vegetable Broth
3 cloves Garlic, minced
2 tbsp Butter, unsalted
Salt and pepper to taste
Instructions
Melt the butter in a large skillet or wide pot over medium heat.
Add sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
Stir in the minced garlic and cook for one minute until fragrant.
Pour the vegetable broth and heavy cream into the skillet with the mushrooms and bring to a gentle simmer.
Add the dry pasta directly into the pot, ensuring it stays submerged in the liquid.
Cover and cook for approximately 10 to 12 minutes, stirring occasionally to prevent sticking.
Once the pasta is al dente and the sauce has thickened, remove from heat.
Stir in the parmesan cheese and season with salt and pepper to taste before serving.
Notes
Use full-fat heavy cream for the best velvety texture. Ensure the pasta remains submerged while simmering; add a splash of water if the liquid reduces too quickly before the pasta is cooked. Freshly grated parmesan melts much smoother than pre-shredded varieties.
Find it online: https://albertrecipes.com/one-pot-creamy-mushroom-pasta/