Description
One-Pot Creamy Mushroom Pasta delivers a rich, restaurant-quality meal using simple techniques. This recipe minimizes cleanup by cooking the pasta directly in the sauce, making it perfect for new cooks.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 16 ounces cremini or button mushrooms, sliced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 12 ounces short pasta (rigatoni, penne, or fusilli)
- 3 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped, for serving
Instructions
- In a large deep skillet or pot, heat olive oil and butter over medium-high heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds. Add mushrooms, a pinch of salt and pepper, and thyme; cook 6–8 minutes until they release liquid and turn golden around the edges.
- Stir in the dry pasta, vegetable broth, whole milk, and Dijon. Bring to a boil, then reduce to a lively simmer. Cook uncovered, stirring frequently to prevent sticking, 8–10 minutes until pasta is al dente and the liquid has reduced to a saucy consistency.
- Lower heat to medium-low. Stir in heavy cream and Parmesan until melted and glossy. Simmer 1–2 minutes more, adding a splash of hot water if needed to loosen. Season to taste with salt and plenty of black pepper.
- Rest 2 minutes off heat to thicken slightly, then top with parsley or chives and more Parmesan. Serve warm.
Notes
- Avoid overcooking mushrooms early; let moisture evaporate so they brown for deeper flavor.
- Stir pasta often during the one-pot cook so starch releases evenly and creates a silky sauce.
- For extra umami, add 1 teaspoon soy sauce or a squeeze of lemon at the end to brighten.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot Stovetop
- Cuisine: Italian-American