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One-Pot Creamy Garlic Mushroom Pasta

Close-up of creamy fettuccine mushroom pasta topped with sautéed mushrooms and fresh parsley in a white bowl.
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Make this comforting, creamy garlic mushroom pasta in one pot for a quick, satisfying dinner with 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
  • 1/2 cup dry white wine or vegetable broth
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the white wine or vegetable broth and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  4. Add the 2 cups of vegetable broth and the pasta to the pot. Bring the mixture to a boil.
  5. Reduce the heat to medium-low, cover the pot, and cook according to the pasta package directions, stirring occasionally to prevent sticking, until the pasta is al dente.
  6. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  7. Season with salt and black pepper to your preference.
  8. Stir in the fresh parsley before serving immediately.

Notes

  • For a vegetarian option, confirm your vegetable broth and Parmesan cheese are vegetarian-friendly.
  • If you want a richer flavor, substitute 1/4 cup of the heavy cream with sour cream for a Stroganoff style sauce.
  • If the sauce seems too thick, add a splash more broth or cream until you reach your desired consistency.

Nutrition

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