Easy 1 Pot Mushroom Tetrazzini

Easy 1 Pot Mushroom Tetrazzini is a creamy, simple weeknight meal you can make fast in one pot.

Introduction — Easy 1 Pot Mushroom Tetrazzini

Easy 1 Pot Mushroom Tetrazzini cooks in one pot with pasta, mushrooms, and a creamy sauce for less work and quick cleanup.
If you like one-pot meals, try Easy 1-Pot Massaman Curry for another simple dinner idea.

Why make Easy 1 Pot Mushroom Tetrazzini

Easy 1 Pot Mushroom Tetrazzini saves time and dishes.
It uses pantry staples and gives rich, comforting flavor with little effort.

How to make Easy 1 Pot Mushroom Tetrazzini

Easy 1 Pot Mushroom Tetrazzini cooks the pasta right in the sauce so it soaks up flavor.
Follow the steps below and stir a few times so pasta cooks evenly. For a lighter one-pot idea try 1-Pot Chickpea Noodle Soup.

Ingredients — Easy 1 Pot Mushroom Tetrazzini

• 8 oz spaghetti or fettuccine
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 oz mushrooms, sliced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Directions — Easy 1 Pot Mushroom Tetrazzini

• 1. In a large pot, heat olive oil over medium heat.
• 2. Add the chopped onion and garlic, and cook until softened.
• 3. Stir in the sliced mushrooms and cook until they release their juices.
• 4. Add the vegetable broth, heavy cream, and Italian seasoning.
• 5. Bring to a boil, then add the spaghetti.
• 6. Lower the heat and simmer until the pasta is cooked and the sauce has thickened, about 10-12 minutes.
• 7. Stir in the Parmesan cheese and season with salt and pepper.
• 8. Garnish with fresh parsley before serving.

How to serve Easy 1 Pot Mushroom Tetrazzini

Easy 1 Pot Mushroom Tetrazzini is best served hot, right from the pot.
Serve with a green salad or crusty bread, or pair with a mild stew like 1-Pot Chickpea Tomato Peanut Stew for variety.

How to store Easy 1 Pot Mushroom Tetrazzini

• Cool the dish to room temperature before storing.
• Store in an airtight container in the fridge for 3–4 days.
• Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Tips to make Easy 1 Pot Mushroom Tetrazzini

• Use fresh mushrooms for best flavor.
• Stir often when the pasta is cooking to avoid sticking.
• Add a splash of extra broth if the sauce gets too thick.
• Grate your own Parmesan for a creamier melt.

Variation (if any) for Easy 1 Pot Mushroom Tetrazzini

• Add cooked chicken or shredded rotisserie chicken for protein.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Swap mushrooms for mixed veggies like peas and spinach for color.

FAQs — Easy 1 Pot Mushroom Tetrazzini

• Q: Can I use other pasta shapes?
  A: Yes. Short pasta like penne or rigatoni works, but cooking time may change.

• Q: Is this recipe freezer friendly?
  A: You can freeze leftovers, but the sauce may separate. Thaw and reheat slowly.

• Q: What pan works best for this recipe?
  A: A wide, deep pot or Dutch oven gives even cooking and room for stirring. Buy it here.

• Q: Can I make this dairy-free?
  A: Use dairy-free cream and vegan Parmesan to make it dairy-free.

Easy 1 Pot Mushroom Tetrazzini

A creamy, simple one-pot pasta meal made with mushrooms and rich flavors for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dinner, Main Course, Pasta

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

Pasta and Sauce

• 8 oz spaghetti or fettuccine
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 oz mushrooms, sliced Use fresh mushrooms for best flavor.
• 2 cups vegetable broth Add a splash if the sauce gets too thick.
• 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
• 1 cup grated Parmesan cheese Grate your own for a creamier melt.
• 1 teaspoon Italian seasoning
• to taste Salt and pepper
• to garnish Fresh parsley For garnish before serving.

Instructions

 

Cooking

• In a large pot, heat olive oil over medium heat.
• Add the chopped onion and garlic, and cook until softened.
• Stir in the sliced mushrooms and cook until they release their juices.
• Add the vegetable broth, heavy cream, and Italian seasoning.
• Bring to a boil, then add the spaghetti.
• Lower the heat and simmer until the pasta is cooked and the sauce has thickened, about 10-12 minutes.
• Stir in the Parmesan cheese and season with salt and pepper.
• Garnish with fresh parsley before serving.

Notes

Serve hot, ideally with a green salad or crusty bread. For storing, cool to room temperature before refrigerating in an airtight container for 3-4 days. Reheat with a splash of broth or cream to loosen the sauce.

Keyword Creamy Pasta, Easy Dinner, Mushroom Tetrazzini, One Pot Meal, pasta