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One-Pot Creamy Garlic Mushroom Pasta

A close-up of creamy tagliatelle mushroom pasta topped with sautéed mushrooms and fresh parsley.
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This recipe translates professional technique into a simple, comforting pasta dish. You get rich, velvety sauce and earthy mushrooms, all cooked in one pot for minimal cleanup.

Ingredients

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

Instructions

  1. Place the pasta, sliced mushrooms, minced garlic, thyme, salt, pepper, and vegetable broth into a large, deep skillet or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat. Stir often to prevent the pasta from sticking to the bottom.
  3. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the pasta is cooked through and most of the liquid has been absorbed, about 10 to 12 minutes.
  4. Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  5. Taste the sauce and add more salt if needed.
  6. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • If you want a Tuscan flavor, add 1/2 cup of sun-dried tomatoes (drained) along with the cream.
  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If the sauce seems too thick after adding the cream, add a splash of reserved pasta water or regular hot water until you reach your desired consistency.

Nutrition

Find it online: https://kitchenslang.com/one-pot-creamy-mushroom-pasta/