One-Pot Creamy Mushroom Pasta — cooking, recipes, bon apetit

One-pot creamy mushroom pasta in a rustic skillet topped with shaved Parmesan and fresh herbs, steaming and ready to serve

Simple comfort food for mushroom lovers

This one-pot creamy mushroom pasta is a cozy, weeknight-friendly recipe that delivers big flavor with minimal cleanup. Perfect for anyone searching for easy cooking, recipes, bon apetit inspiration, it combines sautéed mushrooms, garlic, a savory broth-infused pasta base, and a silky finish of cream and freshly shredded Parmesan.

Key takeaways

  • One pot from start to finish keeps cleanup easy.
  • Use freshly shredded Parmesan for a smoother, creamier finish.
  • Any sliceable mushroom works — button, cremini, oyster, or portabella.
  • Adjust heat and stirring frequency as the pasta absorbs the liquid to prevent sticking.

Ingredients

  • 16 ounces sliced mushrooms (button, cremini, portabella, oyster, or a mix)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic (freshly minced preferred)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 5 cups chicken broth
  • 1 teaspoon salt
  • 12 to 16 ounces pasta (fettuccine shown; pappardelle, linguine, or spaghetti can work)
  • 1 cup heavy cream
  • 1 1/2 cups freshly shredded Parmesan cheese
  • Fresh parsley and extra Parmesan for serving (optional)

Step-by-step method

  1. Prep the mushrooms. Slice or chop the mushrooms into bite-sized pieces so they cook evenly. close-up of hands holding and arranging sliced mushrooms in a glass bowl
  2. Sauté until soft. Heat 2 tablespoons of olive oil in a deep skillet or a six-quart pot over medium-high heat. Add the mushrooms and cook until they soften and release their liquid, about five minutes. Sliced mushrooms being stirred and sautéed in a white enameled pan on the stovetop.
  3. Add aromatics. Stir in 1 tablespoon of freshly minced garlic and 1/2 teaspoon of crushed red pepper flakes. Cook for about 60 seconds to bloom the flavors.
  4. Pour in the broth. Add 5 cups of chicken broth and 1 teaspoon of salt, then bring the pot to a boil.
  5. Add the pasta. Add the pasta and make sure it is fully submerged; break long strands in half if needed to fit the pan. At first stir only occasionally to keep the pasta from sticking. Hand adding long pasta into a boiling pot with mushrooms and broth
  6. Monitor and stir. One-pot pasta cooking times differ from package directions. Use the package time as a baseline, then add 5 to 8 extra minutes. As the pasta cooks, it will absorb liquid and evaporation increases, so stir more frequently to prevent burning.
  7. Add cream. When most of the liquid has been absorbed (around 13 minutes in this method), stir in 1 cup of heavy cream and continue to cook for about five more minutes until the pasta reaches al dente.
  8. Finish with cheese. Remove from heat and stir in 1 1/2 cups of freshly shredded Parmesan until melted and silky. Freshly shredded cheese melts better than pre-grated varieties, giving a smoother sauce. Large mound of shredded Parmesan falling into creamy mushroom pasta in skillet
  9. Serve. Plate the pasta and add a sprinkle of chopped parsley for color. Offer extra Parmesan and red pepper flakes at the table for anyone who wants a cheesier or spicier finish.

Timing and texture tips

  • Use the package time as a guide. For one-pot pastas, expect to add 5 to 8 minutes beyond the package cooking time because the pasta cooks while absorbing liquid.
  • Stir increasingly often. Early on, an occasional stir is fine; later, when liquid levels drop, stir frequently to prevent sticking and ensure even cooking.
  • Test for al dente. Taste the pasta a minute or two before the expected finish time — al dente gives the best texture once the cream and cheese are folded in.

Variations and customization

Make it vegetarian

Swap the chicken broth for vegetable broth to make the dish fully vegetarian without losing depth of flavor.

Protein additions

Stir in cooked chicken, sautéed shrimp, or crispy pancetta at the end for added protein. Add cooked sausage slices while the mushrooms sauté for a deeper, savory profile.

Cheese alternatives

Try Pecorino Romano instead of Parmesan for a sharper finish, or blend cheeses for a creamier mouthfeel.

Serving ideas and final notes

This creamy mushroom pasta pairs beautifully with a simple green salad and crusty bread to mop up any remaining sauce. It stores well for a few days in the refrigerator and reheats gently on the stovetop with a splash of cream or broth to revive the sauce.

Whether used as a weeknight staple or a cozy weekend dinner, this recipe is a reliable example of how thoughtful cooking, recipes, bon apetit choices turn simple ingredients into something memorable.

Creamy mushroom pasta being served into a bowl with tongs

This article was created from the video One Pot Creamy Mushroom Pasta with the help of AI.

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