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One-Pot Creamy Garlic Mushroom Pasta

Close-up of rich, creamy fettuccine mushroom pasta topped with sautéed mushrooms and fresh parsley.
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Create a rich, comforting pasta dish featuring earthy mushrooms and a velvety garlic cream sauce. This recipe delivers gourmet flavor with minimal cleanup, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound pasta (fettuccine or penne work well)
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine or vegetable broth
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking until the mushrooms release their liquid and the liquid evaporates, about 5-7 minutes total.
  3. Reduce the heat to medium. Add the minced garlic, dried thyme, and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Let this reduce by half, about 2 minutes.
  5. Add the 2 cups of vegetable broth and the heavy cream to the skillet. Bring the mixture to a gentle simmer.
  6. Stir in the butter and the 1/2 cup of Parmesan cheese until the sauce is smooth. Season generously with salt and black pepper.
  7. Add the cooked pasta directly into the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until you reach your desired consistency.
  8. Stir in the fresh parsley. Taste and adjust seasoning if needed.
  9. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For an even richer flavor, use a mix of wild mushrooms like oyster or chanterelle if available.
  • If you want to add greens, stir in 2 cups of fresh spinach during the last minute of cooking until wilted.
  • This recipe is naturally vegetarian, making it a great choice for meatless Mondays.

Nutrition

Find it online: https://www.unfoldrecipes.com/mushroom-pasta-one-pot-creamy-garlic-recipe/