One Pot Creamy Mushroom Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
388 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Creamy Mushroom Pasta
Description
One Pot Creamy Mushroom Pasta begins by sautéing minced garlic and sliced mushrooms in butter until softened and edges brown. Seasoned with salt and freshly cracked black pepper, the dish develops depth from the mushrooms’ caramelization. Fettuccine is added directly to the skillet along with vegetable broth, and the mixture is brought to a boil, then simmered with the lid on until the pasta is tender, absorbing flavors and liquid.
After the pasta cooks, heavy cream is stirred in for richness, and grated Parmesan cheese is added off heat to create a luscious, creamy sauce without clumps. The result is a pasta with tender noodles coated in a silky sauce punctuated by earthy mushroom pieces.
This dish is convenient since preparation and cooking happen in one pan, minimizing cleanup. While fettuccine is recommended, other pasta shapes adaptable to simmering can be used. Heavy cream helps the Parmesan melt smoothly, avoiding clumps that might occur with milk.
Using a wide, deep skillet ensures even cooking and enough room for stirring. Controlling the heat and covering with a lid maintains the right moisture level for perfectly cooked pasta and sauce consistency.
Ingredients
- 4 cloves garlic $0.16
- 8 oz. baby bella mushroom $2.37
- 2 Tbsp butter $0.20
- 1/8 tsp salt $0.01
- 1/8 tsp black pepper $0.02, freshly cracked
- 8 oz. fettuccine $0.59
- 2.5 cups vegetable broth $0.20
- 1/3 cup heavy cream $0.98
- 1/4 cup Parmesan Cheese $0.44, grated
Instructions
- Mince the garlic and slice the mushrooms.
- Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
- Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
- Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
- Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.
Notes
- Fettuccine is preferred, but linguine, penne, or bow-tie pasta can work as alternatives.
- Heavy cream is key for rich sauce and smooth Parmesan melting; milk may cause clumping.
- A wide, deep skillet with a lid helps cook pasta evenly and keeps sauce creamy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 388kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Sodium | 829mg | 35% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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