One-Pot Creamy Mushroom Pasta
A delicious and easy meal featuring earthy mushrooms and creamy goodness, perfect for a quick dinner with minimal cleanup.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (e.g., penne or fusilli)
- 2 cups mushrooms, sliced Use a mix of mushroom types for more depth of flavor.
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Seasoning
- 2 cups vegetable broth Can be substituted with chicken broth for richer flavor.
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped For garnish.
Instructions
Cooking
- In a large pot over medium heat, sauté the chopped onion and minced garlic until translucent.
- Add the sliced mushrooms and cook until they are tender.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and cook according to package instructions, stirring occasionally.
- Once the pasta is al dente, reduce the heat and stir in the heavy cream and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
This dish is best served warm. Pair it with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat, adding a splash of broth to restore creaminess.