One-Pot Creamy Mushroom Pasta 

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 

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.

One-Pot Creamy Mushroom Pasta

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.

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Ingredients Equipment Method Notes

Ingredients

  

• – 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

Equipment

• – Large skillet or pot
• – Wooden spoon
• – Measuring cups and spoons
• – Knife and cutting board

Method

 

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.

Notes

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.

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