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

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.