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One-Pot Creamy Garlic Mushroom Pasta

A close-up of creamy mushroom pasta with fettuccine noodles topped with fresh parsley.
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Make this quick, comforting, and rich creamy garlic mushroom pasta in one pot for minimal cleanup. It is ready in under 30 minutes.

Ingredients

Scale
  • 12 oz pasta (fettuccine or penne)
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 6 to 8 minutes.
  2. Add the minced garlic, thyme, salt, and pepper to the pot. Cook for 1 minute until the garlic is fragrant.
  3. Add the vegetable broth and the dry pasta to the pot. Bring the mixture to a boil.
  4. Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.
  5. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  6. Taste and adjust salt and pepper if needed. Serve immediately, garnished with fresh parsley.

Notes

  • For a Tuscan flavor, add 1/2 cup of fresh spinach during the last 2 minutes of cooking until wilted.
  • Use high-quality Parmesan cheese for the best sauce texture.
  • If the sauce is too thick after adding the cream, add a splash of reserved pasta water or extra broth to thin it slightly.

Nutrition

Find it online: https://cookincorner.com/creamy-mushroom-pasta-recipe/