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One-Pot Creamy Garlic Mushroom Pasta

Close-up of creamy mushroom pasta being lifted from a skillet with a wooden spoon, garnished with fresh parsley.
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Make a rich, flavorful mushroom pasta entirely in one pot for quick cleanup. This recipe features garlic, cream, and savory mushrooms.

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

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until they release their liquid and start 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 dry pasta and vegetable broth to the pot. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is 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 richer flavor, substitute half of the vegetable broth with dry white wine and let it cook down before adding the cream.
  • If you prefer a thicker sauce, let the pasta sit uncovered for an extra 2 minutes after adding the cream.
  • Use a mix of mushrooms, like shiitake or oyster, for varied texture.

Nutrition

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