Name: One-Pot Creamy Garlic Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz Cremini mushrooms, sliced; 12 oz Fettuccine or Linguine pasta; 4 cloves Garlic, minced; 3 cups Vegetable broth; 1 cup Heavy cream; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 0.5 cup Grated Parmesan cheese; 1 tsp Fresh thyme leaves; 2 tbsp Fresh parsley, chopped; 1 to taste Salt and black pepper

"This luxurious pasta dish features earthy cremini mushrooms and a fragrant garlic-infused cream sauce, all prepared in a single pot for maximum flavor and minimum cleanup. The starch from the pasta creates a naturally thick and velvety sauce that clings perfectly to every noodle."

1 Ingredients

Qty	Item
16 oz 450 g	Cremini mushrooms, sliced
12 oz 340 g	Fettuccine or Linguine pasta
4 cloves 4 cloves	Garlic, minced
3 cups 710 ml	Vegetable broth
1 cup 240 ml	Heavy cream
2 tbsp 28 g	Unsalted butter
1 tbsp 15 ml	Olive oil
0.5 cup 50 g	Grated Parmesan cheese
1 tsp 1 tsp	Fresh thyme leaves
2 tbsp 8 g	Fresh parsley, chopped
1 to taste 0 g	Salt and black pepper

2 Instructions

Heat the olive oil and melt the butter in a large pot or deep skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned and the moisture has evaporated.

Stir in the minced garlic and fresh thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the vegetable broth and heavy cream. Season with a pinch of salt and a generous amount of black pepper. Bring the liquid to a gentle boil.

Add the pasta to the pot. If using long noodles, snap them in half if necessary to ensure they are submerged. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, for 10-12 minutes or until the pasta is al dente and the sauce has thickened.

Remove from heat and stir in the grated Parmesan cheese and fresh parsley. The sauce will continue to thicken as it stands. Serve immediately.

·
Don't wash your mushrooms under water; wipe them with a damp paper towel to prevent them from becoming soggy.
·
Stir the pasta frequently during the simmer phase to release the starches, which creates the creamy sauce consistency.
·
If the sauce becomes too thick, splash in a little extra broth or warm water to reach your desired consistency.
·
For an extra layer of flavor, deglaze the pan with 1/4 cup of dry white wine after sautéing the mushrooms.

? Frequently Asked Questions

Can I use milk instead of heavy cream?

You can use whole milk, but the sauce will be thinner. To compensate, you may need to whisk 1 teaspoon of cornstarch into the milk before adding it to the pot.

What are the best mushrooms to use?

Cremini (Baby Bella) mushrooms offer the best flavor and texture, but white button mushrooms or a mix of wild mushrooms like Shiitake and Oyster also work beautifully.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to loosen the sauce.

Can I add protein to this dish?

Yes! Sliced grilled chicken, sautéed shrimp, or even crispy pancetta make excellent additions to this recipe.

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