One-Pot Creamy Mushroom Pasta with parmesan and parsley in a skillet, warm golden lighting.

This one-pot creamy mushroom pasta combines tender pasta with sautéed mushrooms in a rich, garlicky sauce. It’s comforting, easy to make, and ready in just 30 minutes — a cozy dinner perfect for fall or Thanksgiving leftovers.

Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Creamy mushroom pasta topped with parmesan and parsley in a skillet, warm golden lighting.

Equipment:

– Large skillet or pot

– Wooden spoon

– Measuring cups and spoons

– Knife and cutting board

Ingredients: One-Pot Creamy Mushroom Pasta

– 8 oz pasta (penne or fettuccine)

– 2 tbsp butter

– 1 tbsp olive oil

– 2 cups mushrooms, sliced (button or cremini)

– 2 garlic cloves, minced

– 1 cup vegetable broth

– 1 cup milk or cream

– 1/4 cup grated parmesan

– 1/2 tsp salt

– 1/4 tsp pepper

– Optional: chopped parsley for garnish

Instructions: One-Pot Creamy Mushroom Pasta

1. Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes.

2. Stir in garlic and cook for another minute.

3. Add uncooked pasta, broth, and milk. Stir and bring to a gentle simmer.

4. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and sauce is creamy.

5. Stir in parmesan, salt, and pepper. Adjust consistency with a splash of milk if needed.

6. Garnish with parsley and serve warm.

Nutrition Facts (Per Serving):

Calories: 410 | Protein: 14g | Fat: 16g | Carbs: 50g

Expert Tips:

– For extra richness, add a spoonful of cream cheese or sour cream.

– Substitute half the mushrooms with spinach or broccoli.

– Use gluten-free pasta for a lighter version.

– Great as a main dish or a Thanksgiving vegetarian option.