Easy 1 Pot Mushroom Tetrazzini
A creamy, simple one-pot pasta meal made with mushrooms and rich flavors for an easy weeknight dinner.
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.