Share this post:

This simple, creamy mushroom pasta is cooked entirely in one pot, making it a quick and satisfying weeknight dinner with minimal cleanup.
Jump to Recipe Print Recipe
Large white skillet filled with creamy one-pot mushroom pasta, garnished with fresh parsley and sliced mushrooms.

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


  • One-Pot. Say goodbye to a sink full of dishes! This recipe is made entirely in one pot, keeping cleanup to a minimum while delivering maximum flavor.
  • Quick and Easy. Perfect for busy weeknights, this creamy mushroom pasta comes together in just 30 minutes. No complicated steps, just simple ingredients and a foolproof process.
  • Rich and Comforting. The combination of mushrooms, a creamy sauce, and Parmesan creates a comforting dish that feels indulgent yet easy enough for everyday meals.
  • Versatile and Customizable. Make it your own! Add chicken, shrimp, or bacon for extra protein, or use your favorite herbs to tweak the flavor profile. You can even swap out the pasta or mushrooms to fit what you have on hand.
  • Vegetarian-Friendly. This recipe is naturally vegetarian when made with vegetable broth, making it a great option for meatless meals.
  • Impressive Yet Simple. It looks and tastes like it came from a restaurant, but it’s so easy to make at home. Ideal for cozy dinners or when you want to impress guests without the hassle.
  • Pantry-Friendly Ingredients. With basic ingredients like pasta, mushrooms, broth, and cream, this dish is as practical as it is delicious. Chances are, you already have most of what you need in your kitchen!

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Ingredients for one-pot mushroom pasta: mushrooms, vegetable broth, heavy cream, garlic, onion, Parmesan, olive oil, dried thyme, butter, and linguine.
  • 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.

A large white skillet with olive oil and a pat of butter melting, ready to start cooking.
Step 1: Heat olive oil and butter in a large pot or deep skillet over medium heat.
Chopped onions and minced garlic sautéing in melted butter and olive oil in a large white skillet.
Step 2: Add garlic and onion, stirring frequently, and cook for 2–3 minutes until softened and fragrant, avoiding browning the garlic.
Sliced mushrooms seasoned with dried thyme, salt, and pepper added to a skillet with sautéed onions and garlic.
Step 3: Add mushrooms and thyme.
Golden brown sautéed mushrooms, onions, and garlic in a white skillet with a caramelized layer on the bottom of the pan.
Cook for 5–6 minutes until golden and softened. Season with salt and pepper, stirring occasionally. Avoid overcrowding; cook in batches if needed.
Pouring vegetable broth into a skillet with sautéed mushrooms, onions, and garlic to deglaze the pan.
Step 4: Add 3½ cups broth, deglazing the pot by scraping up browned bits for extra flavor.
Dry linguine pasta placed in a pot with sliced mushrooms and seasoned broth, ready to cook for a one-pot mushroom pasta recipe.
Step 5: Add 8 ounces long pasta, ensuring it’s mostly submerged; break in half if needed.
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.
Cooked linguine and mushrooms in a large pot as heavy cream is poured in, creating the creamy sauce for a one-pot mushroom pasta recipe.
Step 7: Reduce heat to low once the pasta is al dente. Add ¾ cup heavy cream.
Linguine pasta and sautéed mushrooms in a large pot, topped with freshly grated Parmesan cheese, ready to be mixed into a creamy sauce.
Add ½ cup Parmesan and stir until melted and creamy. Simmer for 2–3 minutes, stirring constantly.
Cooked linguine pasta mixed with sautéed mushrooms and a creamy sauce in a large white pot, ready to be served.
Step 8: Adjust seasoning with salt and pepper to taste.

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.
One-pot mushroom pasta in a gray bowl topped with freshly grated Parmesan cheese being sprinkled over the dish.

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.

Close-up of a fork twirling creamy mushroom pasta with sliced mushrooms and parsley garnish in a gray bowl.

One-Pot Mushroom Pasta Recipe

This simple, creamy mushroom pasta is cooked entirely in one pot, making it a quick and satisfying weeknight dinner with minimal cleanup.
Print Recipe Save Rate
Creamy one-pot mushroom pasta in a skillet, topped with sliced mushrooms and fresh parsley.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

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)
  • 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

  1. Mince finely for even distribution. Pre-minced jarred garlic can be used, but fresh garlic provides better flavor.
  2. A small onion is approximately ¼ cup finely diced. Use a sweet or yellow onion.
  3. 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.
  4. Make sure the broth is warm or room temperature before adding to the pot to maintain cooking temperature.
  5. 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.
  6. 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.
  7. Freshly grated Parmesan melts better than pre-grated. Avoid Parmesan-style cheese that may not melt smoothly.
  8. Start with 1 teaspoon of seasoning and adjust to taste. Fresh herbs can be added at the end.
  9. Stir frequently and keep the heat moderate to avoid burning. Burned garlic can give the dish an acrid taste.
  10. If mushrooms release too much water, increase heat slightly to evaporate it before moving to the next step.
  11. This step helps incorporate the flavors stuck to the bottom of the pot into the sauce.
  12. Push pasta gently into the liquid as it softens to ensure even cooking.
  13. Pasta absorbs liquid as it cooks. Have extra warm broth or water ready to add if the mixture looks dry.
  14. Both should be at room temperature to prevent curdling. Add them gradually, stirring constantly for a smooth sauce.

Nutrition

Calories: 538kcal | Carbohydrates: 53g | Protein: 15g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1084mg | Potassium: 421mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg
Servings: 4 servings
Calories: 538kcal
Author: Sandra

FAQs

Yes! Substitute the butter with additional olive oil or a plant-based butter alternative. Use full-fat coconut milk or a cashew cream for the heavy cream, and replace Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.

If your sauce becomes too thick, simply add a splash of warm broth, milk, or water to loosen it. Stir well to incorporate the liquid and adjust the consistency to your liking.

Absolutely! Whole wheat pasta works well and adds a nutty flavor to the dish. Gluten-free pasta is also an option – just monitor the cooking time closely, as gluten-free varieties can sometimes cook faster or break apart more easily.

Stir the pasta frequently as it cooks, especially in the first few minutes. Ensure there’s enough liquid in the pot to submerge the pasta, and don’t skip stirring, as it helps evenly distribute the heat and sauce.

This dish is best enjoyed fresh, as the creamy sauce thickens and absorbs into the pasta over time. If you do make it ahead, store it properly (see Storage and Reheating Instructions) and add a splash of cream or broth when reheating to bring back its creamy consistency.

Fresh basil, parsley, oregano, or a pinch of dried rosemary can all work well in this dish. You can also experiment with herbs like tarragon or chives for a unique twist.

Spinach, zucchini, or cherry tomatoes are excellent additions to this pasta. Stir in spinach during the last few minutes of cooking, or sauté zucchini and tomatoes with the mushrooms for extra flavor and nutrients.

Yes, adding a splash of white wine to deglaze the pan after sautéing the mushrooms will enhance the flavor of the dish. Allow the wine to cook off for a minute or two before adding the broth.

Grilled or roasted chicken, sautéed shrimp, or crispy bacon make great additions to this pasta. We have enjoyed it with grilled steak as well. Add cooked proteins at the end of the recipe to prevent them from drying out.

Get all our recipes in your inbox!

    Share this post:

    5 from 1 vote

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    2 Comments

    1. 5 stars
      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.