Go Back
One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta - Comforting, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • Pasta: 12 ounces spaghetti, linguine, or fettuccine (short shapes like penne also work).
  • Mushrooms: 16 ounces mixed mushrooms (cremini, button, shiitake, oyster, or portobello), sliced.
  • Onion or shallot: 1 small onion or 2 shallots, finely chopped.
  • Garlic: 3–4 cloves, minced.
  • Olive oil and butter: 2 tablespoons olive oil + 2 tablespoons unsalted butter.
  • Fresh thyme: 1–2 teaspoons chopped (or 1/2 teaspoon dried).
  • Vegetable or chicken stock: 3 1/2 to 4 cups, preferably low-sodium.
  • Heavy cream: 3/4 cup (or half-and-half for a lighter version).
  • Parmesan: 1/2 cup freshly grated, plus more for serving.
  • Lemon: 1/2 lemon for zest and 1–2 teaspoons juice, to taste.
  • Fresh parsley: A small handful, chopped.
  • Salt and black pepper: To taste.
  • Optional boosters: A splash of dry white wine, a pinch of red pepper flakes, or truffle oil for finishing.

Instructions
 

  • Prep your ingredients: Clean and slice mushrooms, chop onion, mince garlic, and grate Parmesan. Have your stock warmed or at room temperature so the pot returns to a simmer quickly.
  • Sauté the aromatics: In a large, wide pot or deep skillet, heat olive oil and butter over medium heat. Add onion with a pinch of salt and cook 2–3 minutes until translucent.
  • Cook the mushrooms: Add mushrooms and thyme. Cook 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. Don’t rush this step; browning equals flavor.
  • Add garlic and optional wine: Stir in garlic and cook 30 seconds until fragrant. If using wine, add a splash and let it reduce by half, scraping up any browned bits.
  • Add pasta and stock: Lay the pasta in the pot and pour in 3 1/2 cups stock. Season with a good pinch of salt and black pepper. Bring to a lively simmer, then reduce heat to maintain a gentle simmer.
  • Simmer and stir: Cook 8–10 minutes (or per package directions), stirring frequently to prevent sticking. Add more stock as needed to keep pasta mostly submerged and moving freely.
  • Make it creamy: When pasta is al dente and most liquid is absorbed, lower the heat. Stir in cream and Parmesan. Toss until the sauce turns glossy and coats the noodles. If too thick, add a splash of stock; if too loose, simmer 1–2 minutes more.
  • Brighten it up: Add lemon zest and a squeeze of lemon juice to lift the flavors. Taste and adjust salt and pepper. Stir in parsley. For a gentle kick, add red pepper flakes.
  • Serve: Twirl into bowls, top with extra Parmesan, black pepper, and a drizzle of good olive oil or a few drops of truffle oil if you like.