One-Pot Mushroom Pasta Recipe

Creamy one-pot mushroom pasta in a skillet, topped with sliced mushrooms and fresh parsley.

This simple, creamy mushroom pasta is cooked entirely in one pot, making it a quick and satisfying weeknight dinner with minimal cleanup.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 538kcal

Author: Sandra

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.

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