Creamy One-Pot Garlic Mushroom Pasta
A deliciously creamy and satisfying pasta dish made in one pot, featuring garlic and mushrooms that create a rich flavor profile without the hassle of multiple pans.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (12 oz) fettuccine pasta
- (2 tbsp) olive oil
- (1 medium) yellow onion, chopped
- (4 cloves) garlic, minced
- (16 oz) mushrooms, sliced
- (1 cup) vegetable broth
- (1 cup) heavy cream
- (1/2 cups) grated Parmesan cheese
- (1 tsp) dried thyme
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large pot, heat (2 tbsp) olive oil over medium heat. Add the (1 medium) chopped onion and sauté for about 3 minutes until softened.
- 2
Stir in (4 cloves) minced garlic and (16 oz) sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are browned and cooked down.
- 3
Add (12 oz) fettuccine pasta to the pot along with (1 cup) vegetable broth, (1 cup) heavy cream, (1 tsp) dried thyme, (1 tsp) salt, and (1/2 tsp) black pepper. Stir well to combine.
- 4
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, stirring occasionally, until the pasta is cooked and has absorbed most of the liquid.
- 5
Once cooked, remove from heat and stir in (1/2 cup) grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- 6
Garnish with (1/4 cup) chopped fresh parsley before serving.
Recipe actions