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One-Pot Mushroom Pasta Recipe

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★★★★★

4.9 from 112 reviews

A creamy, one-pot mushroom pasta recipe that is quick, simple, and packed with flavor. Sautéed mushrooms and aromatic garlic and onions are simmered with pasta in broth, then enriched with heavy cream and Parmesan cheese for a luscious sauce. Perfect for a comforting weeknight dinner with minimal cleanup.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 8 ounces mushrooms (button, cremini, or mixed), sliced
  • 1 teaspoon dried thyme or Italian seasoning

For Cooking and Sauce

  • 3½ cups vegetable or chicken broth, room temperature
  • 8 ounces long pasta (linguine, fettuccine, or spaghetti)
  • ¾ cup heavy cream, room temperature
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Garnish

  • Fresh parsley or basil, chopped

Instructions

  1. Sauté Aromatics and Mushrooms: In a large pot or deep skillet, heat the olive oil and butter over medium heat. Add the minced garlic and diced onion and cook, stirring frequently, until fragrant and softened, about 2 to 3 minutes. Be careful to not let the garlic brown to avoid bitterness. Add the sliced mushrooms and dried thyme or Italian seasoning, cooking until the mushrooms are golden and softened, about 5 to 6 minutes, stirring occasionally. Season lightly with salt and pepper.
  2. Add Broth: Pour in the vegetable or chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
  3. Cook the Pasta: Add the long pasta directly into the pot, ensuring it is mostly submerged in the liquid. Break the pasta in half if needed to fit. Bring the pot to a gentle boil, then reduce heat to medium-low. Partially cover and simmer for 10 to 12 minutes, stirring every 2 to 3 minutes to prevent sticking. Add a splash of water or broth if the liquid evaporates too quickly.
  4. Stir in Cream and Parmesan Cheese: Once the pasta is cooked al dente, lower the heat to low and stir in the heavy cream and grated Parmesan cheese until fully melted and the sauce is creamy. Let it simmer for 2 to 3 minutes while stirring constantly to avoid scorching.
  5. Adjust Seasoning and Serve: Taste the pasta and add additional salt and freshly ground black pepper if needed. Garnish with chopped fresh parsley or basil and serve immediately.

Notes

  • Use fresh garlic and finely dice the onion for the best flavor and texture.
  • Choosing mushrooms like button, cremini, or mixed adds depth of flavor.
  • Bring the broth and heavy cream to room temperature before adding to prevent temperature shock to the pasta.
  • Do not overcrowd the mushrooms during sautéing to ensure even browning; cook in batches if necessary.
  • Scraping the bottom of the pot while adding broth helps deglaze and adds flavor to the dish.
  • If pasta is too long, breaking it in half helps it fit and cook evenly.
  • Stir frequently while simmering pasta to prevent sticking and avoid burning.
  • Constant stirring when adding cream and cheese prevents scorching and ensures a smooth sauce.
  • Use freshly grated Parmesan for best flavor and melting quality.

Keywords: mushroom pasta, one-pot pasta, creamy pasta, easy dinner, quick pasta recipe, vegetarian pasta, Italian pasta dish

Find it online: https://foodbylina.com/one-pot-mushroom-pasta-recipe/