Pasta nights in my house always feel special, but what makes this one-pot mushroom pasta a favorite is how effortlessly it comes together. With just one pot and a handful of simple ingredients, you get a creamy, flavorful dish that tastes like it took hours to make – but doesn’t leave you with a sink full of dishes.
The first time I made this, it was one of those evenings where I wanted something comforting and satisfying without a lot of fuss. I tossed everything into one pot, stirred occasionally, and by the time it was ready, the kitchen smelled amazing. The mushrooms bring an earthy flavor to the sauce, and cooking the pasta directly in the broth gives every bite an incredible depth of flavor.
This recipe has become my trusty “let’s make dinner feel special” dish, whether it’s a weeknight meal or a low-stress option for guests. Add a sprinkle of fresh herbs at the end, pair it with a crusty piece of bread, and you’re all set. I hope this dish brings as much joy to your table as it has to mine!
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Olive Oil and Butter. Olive oil and butter create a rich, flavorful base for sautéing the aromatics. Olive oil has a higher smoke point, allowing the aromatics to be sautéed at a higher temperature without burning, while butter contributes a rich, creamy flavor. You can substitute vegetable or avocado oil for the olive oil.
- Garlic and Onion. Garlic and onion are essential aromatics that provide depth and fragrance to the dish. If you’re out of onion, shallots are an excellent substitute for a milder, slightly sweeter flavor, and garlic powder (about ½ teaspoon) can replace fresh garlic in a pinch.
- Mushrooms. The heart of the recipe, mushrooms add an earthy flavor. Cremini, button, or a mix of mushrooms work perfectly, but you can also use Baby Bellas or shiitake for a bolder flavor. If mushrooms aren’t your thing, zucchini or spinach can be used as an alternative vegetable.
- Vegetable or Chicken Broth. Broth cooks the pasta while adding flavor. Vegetable broth keeps it vegetarian, while chicken broth adds a richer flavor. If broth isn’t on hand, water with a bouillon cube or paste works just as well but choose unsalted options to control the dish’s saltiness.
- Pasta. Long pasta like linguine, fettuccine, or spaghetti is ideal for its texture and ability to soak up the sauce. You can use short pasta like penne or rigatoni, adjusting the cooking time as needed. For a gluten-free alternative, choose your favorite gluten-free pasta and keep an eye on its cooking time.
- Heavy Cream. Heavy cream is what gives the dish its luxurious, creamy texture. Half-and-half works for a lighter option, but the sauce won’t be as rich. For a dairy-free version, full-fat coconut milk or cashew cream are excellent substitutes.
- Parmesan Cheese. Parmesan adds a nutty, salty finish while helping to thicken the sauce. Pecorino Romano works well as a substitute, though it’s slightly saltier, so adjust seasoning. For dairy-free or vegan options, nutritional yeast can work.
- Dried Thyme or Italian Seasoning. These herbs elevate the dish with earthy flavor. You can swap thyme for oregano or a pinch of dried rosemary or add fresh herbs like basil or parsley.
- Fresh Parsley or Basil (for garnish). This final touch adds color and a burst of freshness. If parsley or basil aren’t available, chives or green onions can provide a similar pop of flavor and vibrancy.
Instructions (With Photos)
This is a brief photo overview. Be sure to check out the full recipe and ingredient list below.
Step 6: Simmer partially covered over medium-low heat for 10–12 minutes, stirring every 2–3 minutes to prevent sticking. Add water or more broth if needed to maintain liquid.
Tips for Success
- Slice Mushrooms Evenly. If not using pre-sliced mushrooms, slice the mushrooms into uniform thickness. This will help them to cook evenly and develop a golden-brown color.
- Don’t Burn the Garlic. Garlic can quickly burn and turn bitter, so sauté it on medium heat, stirring frequently. If it starts to brown too fast, reduce the heat or add the onions earlier to cool the pan slightly.
- Use Room Temperature Cream. Cold cream can curdle when added to the hot pasta. Let the cream sit out for a few minutes to reach room temperature before stirring it in, ensuring a smooth, creamy sauce.
- Monitor the Liquid Level. The pasta absorbs the broth as it cooks, so make sure there’s enough liquid in the pot. If it starts to look dry before the pasta is done, add a splash of warm water or broth to prevent sticking.
- Stir Often. Stirring the pasta frequently helps to evenly distribute the liquid and prevent the pasta from clumping or sticking to the bottom of the pot. This is especially important in one-pot recipes where the pasta cooks directly in the sauce.
- Grate Your Parmesan Fresh. Pre-grated Parmesan often contains anti-caking agents that can prevent it from melting smoothly into the sauce. Use freshly grated Parmesan for the best results.
- Season Gradually. Broth, Parmesan, and butter all add salt to the dish. Start with a light sprinkle of salt and adjust at the end once all ingredients are combined, tasting as you go to avoid over-seasoning.
- Customize for Protein. If you’re adding protein like chicken, shrimp, or bacon, cook it separately first and stir it in during the final steps. This ensures the protein is perfectly cooked and doesn’t make the dish overly greasy.
- Serve Immediately. One-pot pasta is best enjoyed right away while the sauce is at its creamiest. If you need to reheat leftovers, add a splash of broth or cream to revive the sauce’s consistency.
Storage and Reheating
Storage:
- Fridge: Store any leftover one-pot mushroom pasta in an airtight container in the refrigerator for up to 3 days. Allow the pasta to cool completely before transferring it to the container to prevent condensation.
- Freezer: While this dish is best enjoyed fresh, you can freeze leftovers if needed. Place the pasta in a freezer-safe container or zip-top bag and freeze for up to 2 months. Note that the creamy sauce may separate slightly upon thawing.
Reheating:
- Stovetop: For the best results, reheat the pasta on the stovetop over medium-low heat. Add a splash of broth, cream, or milk to loosen the sauce, stirring frequently to ensure it reheats evenly.
- Microwave: Place a portion of pasta in a microwave-safe dish, adding a splash of liquid (broth, cream, or milk). Cover loosely with a microwave-safe lid or plastic wrap and heat in 30-second intervals, stirring between intervals, until warmed through.
- Oven (for larger portions): Preheat the oven to 350°F (175°C). Transfer the pasta to an oven-safe dish, add a little broth or cream, cover with foil, and heat for about 15-20 minutes or until fully warmed.
Reheating Tips
Add fresh Parmesan and herbs after reheating to restore the creamy, vibrant flavors.
Avoid overheating, as it may cause the sauce to thicken too much or the cream to separate.
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Pasta Recipes
One-Pot Mushroom Pasta Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic minced (Note 1)
- 1 small onion finely diced (Note 2)
- 8 ounces mushrooms button, cremini, or mixed, sliced (Note 3)
- 1 teaspoon dried thyme or Italian seasoning (Note 8)
- 3½ cups vegetable or chicken broth Bring to room temperature (Note 4)
- 8 ounces long pasta linguine, fettuccine, or spaghetti (Note 5)
- ¾ cup heavy cream Bring to room temperature (Note 6)
- ½ cup grated Parmesan cheese (Note 7)
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil chopped, for garnish
Instructions
- In a large pot or deep skillet, heat the 2 tablespoons olive oil and 1 tablespoon butter over medium heat.
- Add the minced garlic and diced onion. Stir frequently and cook until fragrant and softened, about 2–3 minutes. Avoid letting the garlic brown as it can become bitter (Note 9).2 cloves garlic, 1 small onion
- Stir in the 8 ounces mushrooms and 1 teaspoon dried thyme or Italian seasoning. Cook until golden and softened, about 5–6 minutes, stirring occasionally. Season lightly with salt and pepper. Do not overcrowd the mushrooms; cook in batches if needed for even browning (Note 10).
- Pour in the 3½ cups vegetable or chicken broth. Scrape the bottom of the pot to release any browned bits (deglazing) for extra flavor (Note 11).
- Add the 8 ounces long pasta directly into the pot, making sure it’s mostly submerged in the liquid. If needed, break the pasta in half to fit (Note 12).
- Bring to a gentle boil, then reduce heat to medium-low. Cover the pot partially and simmer for 10–12 minutes, stirring every 2–3 minutes to prevent sticking. Add a splash of water or broth if the liquid evaporates too quickly (Note 13).
- Once the pasta is cooked al dente, lower the heat to low. Stir in the ¾ cup heavy cream and ½ cup grated Parmesan cheese until fully melted and the sauce becomes creamy. Let it simmer for 2–3 minutes to thicken slightly. Stir constantly to avoid scorching (Note 14).
- Taste and adjust seasoning with additional Salt and freshly ground black pepper if needed.
- Garnish with Fresh parsley or basil and serve immediately.
Notes
- Mince finely for even distribution. Pre-minced jarred garlic can be used, but fresh garlic provides better flavor.
- A small onion is approximately ¼ cup finely diced. Use a sweet or yellow onion.
- Clean mushrooms with a damp paper towel or a mushroom brush to avoid water absorption. Slice evenly for consistent cooking. You can also use pre-sliced mushrooms.
- Make sure the broth is warm or room temperature before adding to the pot to maintain cooking temperature.
- Long pasta like linguine is ideal, but avoid thin pasta like angel hair as it may overcook. Adjust cooking time for short pasta if used.
- Use full-fat heavy cream for the best texture. Substitute with half-and-half for a lighter option, but the sauce will be less rich.
- Freshly grated Parmesan melts better than pre-grated. Avoid Parmesan-style cheese that may not melt smoothly.
- Start with 1 teaspoon of seasoning and adjust to taste. Fresh herbs can be added at the end.
- Stir frequently and keep the heat moderate to avoid burning. Burned garlic can give the dish an acrid taste.
- If mushrooms release too much water, increase heat slightly to evaporate it before moving to the next step.
- This step helps incorporate the flavors stuck to the bottom of the pot into the sauce.
- Push pasta gently into the liquid as it softens to ensure even cooking.
- Pasta absorbs liquid as it cooks. Have extra warm broth or water ready to add if the mixture looks dry.
- Both should be at room temperature to prevent curdling. Add them gradually, stirring constantly for a smooth sauce.
These noodles are really good!
The sauce combined with the mushrooms is so flavorful.
A great stand alone meal, but it’s perfect with some grilled chicken or steak.
Thank you!