Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)
What Kind of Mushrooms to Use
I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.
Can I Substitute the Heavy Cream?
I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).
What Else Can I Add?
This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.
What Kind of Pot to Use
I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.
TIPS FOR COOKING ONE POT PASTAS:
Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:
- Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
- Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
- Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
- Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
- Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
One Pot Creamy Mushroom Pasta
- 4 cloves garlic ($0.32)
- 8 oz. baby bella mushrooms ($1.49)
- 2 Tbsp butter ($0.20)
- 1/8 tsp salt ($0.01)
- 1/8 tsp freshly cracked pepper ($0.02)
- 8 oz. fettuccine ($0.67)
- 2.5 cups vegetable broth ($0.33)
- 1/3 cup heavy cream ($0.26)
- 1/4 cup grated Parmesan ($0.44)
- Mince the garlic and slice the mushrooms.
- Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
- Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
- Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
- Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.
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How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos
Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.
Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.
Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.
Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.
Add ⅓ cup heavy cream to the pasta and stir to combine.
Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.
Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!
Turned out great!
Delicious! Will definitely make again. No adjustments needed! Thanks.
Substituted a different type of pasta that was easier for my toddler to eat but other otherwise didn’t change a thing and this one was quick, simple and delicious.
We love making this recipe and it has become a staple. The only reason I won’t give five stars is because it definitely doesn’t make enough food for four servings. We usually double the recipe and it’s perfect for 4-6 servings.
Could I use half and half or light cream instead of heavy cream?
You can, but it will change the texture and viscosity of the sauce. If it’s all you have, you might add a few pats of butter to help make up for the loss in fat content. XOXO -Monti
very good recipe, full of flavor, easy and quick to make. Was a little concerned that it would be too watery, but end result was as indicated. Added some bacon and cherry tomatoes.
I normally don’t comment on recipes but I had to for this one. This is the first recipe in a long time that I keep coming back to and craving! It’s so simple but SO delicious. I love how it’s made in one pot, and SO flavourful. I had never cooked pasta in stock before, so I was a little skeptical as to how this would turn out.
It’s absolutely perfect. The broth gives it flavour and also seems to prevent the pasta from getting too soft.
This is a new staple in my home. Thank you for sharing this yummy meal idea!
One of my favorite recipes. I make it in a big pot with pappardelle pasta and it’s delicious. I could eat the whole pot
So much liquid left in the pan for some reason so this was super watery 😒
Amazing recipe! Only if you’re making it for 3 or more people and want to have enough leftovers for everyone the next day I would advise to at least double it.
wonderful recipe! i’ve made it many times now, but every time i put the parmesan in it doesn’t melt properly and sticks to the skillet… how do i fix this?
Hi, Jamie! Parmesan can be a little tricky sometimes! You want to make the pot isn’t too hot or too cold when you add the parm. (If the heavy cream you’re using is coming straight out the fridge, it could be the culprit.) When you do add, you also want to make sure that you stir as vigorously as possible to help it emulsify. You can also add it in two additions, making sure the first is fully mixed in before adding the second half. Also, some brands of pre-grated parmesan use a lot of “non-caking agents” like cornstarch to keep the cheese from clumping in the container and increase shelf-life, but it can make melting it a lot tougher. While buying blocks isn’t necessarily the budget-friendly option, I find it tends to go a little farther. Plus, the rinds make a wonderful edition to soups & stews! (You can keep them in the freezer until ready to use!) — Best, Marion :)
This was delicious. I will say if you are using Barilla pasta, you will need closer to 12 minutes to give it that Al dente texture. Made the recipe exactly as noted just need to adjust time for pasta.
Yes, Lori — cook time for pasta can vary slightly from brand to brand (even if it’s the same shape!). It’s always a good idea to check the box for a recommended cooking time and adjust what you see in the recipe if necessary. We typically use store-brand pasta, so there could easily be some slight variations between those, Barilla, and other brands.
– Marion :)