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One-Pot Creamy Mushroom Pasta – Easy Recipes for Dinner

Alright, friends—if you’re anything like me, you’ve had those nights where the last thing you want to do is dirty a million pots and pans. Enter this one-pot creamy mushroom pasta: rich, indulgent, and so simple it practically cooks itself. Imagine tender mushrooms bathing in a silky, garlicky sauce, twirling beautifully with al dente pasta—all coming together in one glorious skillet. This recipe is a lifesaver after a long day and a total crowd-pleaser. Plus, the aroma? Oh, it’s like a cozy hug from the inside out. I can’t wait for you to whip this up and taste how easy comfort food can be!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
1 small onion, finely chopped
8 ounces pasta (I like penne or fettuccine)
3 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons olive oil or unsalted butter
1 teaspoon dried thyme (or a few sprigs fresh)
Salt and freshly ground black pepper, to taste

For the Sauce / Garnish:

¼ cup grated Parmesan cheese (optional but highly recommended!)
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for a little kick)

How I Make It

Step 1:

Heat olive oil or butter in a large deep skillet or sauté pan over medium heat. Add the chopped onion and cook until translucent and soft, about 3-4 minutes. The smell of onions softening is the first delightful hint that dinner’s on its way.

Step 2:

Stir in the sliced mushrooms and cook until they release their moisture and turn golden brown—this usually takes around 6-7 minutes. Keep an eye on them so they don’t burn; you want them tender but not dry.

Step 3:

Add the minced garlic and dried thyme, stirring constantly for about 30 seconds or until fragrant. Garlic burns quickly, so stay close!

Step 4:

Pour in the broth and bring the mixture to a boil. Add the pasta directly to the pan, pressing it down if it sticks up, so it’s mostly submerged. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the pasta is almost al dente and the liquid is mostly absorbed (about 10-12 minutes). If it looks dry too soon, add a splash more broth or water.

Step 5:

Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens and coats the pasta beautifully. Taste and adjust seasoning with salt and pepper.

Step 6:

Off heat, stir in the Parmesan cheese for an extra creamy, salty boost. Garnish with fresh parsley and a pinch of red pepper flakes if you like a little heat. Grab a fork and dive right in!

Variations & Tips

Swap out mushrooms for sautéed spinach or sun-dried tomatoes for different flavors.
Use gluten-free pasta if you need a wheat-free option—just check cooking time as it might differ.
For a vegan version, substitute cream with coconut milk and use nutritional yeast instead of Parmesan.
Don’t have heavy cream? Half-and-half works in a pinch; just be gentle when simmering to prevent curdling.
If the sauce gets too thick, add a little broth or water to loosen it up.

How I Like to Serve It

This pasta feels like a warm embrace on a cool evening, perfect for casual weeknights. Pair it with a crisp green salad and some crusty bread for dipping. In colder months, a glass of white wine brings out the earthy mushrooms beautifully, and during springtime, fresh herbs like basil or chives add a bright, fresh finish.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to keep it creamy.
This pasta is best served fresh, but you can make the mushroom base ahead and just cook the pasta before serving for a quicker dinner.

Closing: This one-pot creamy mushroom pasta is a foolproof dish that turns simple ingredients into a comforting meal you’ll want on repeat.