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One-Pot Creamy Garlic Mushroom Pasta

Close-up of fettuccine being lifted from a bowl of creamy mushroom pasta with spinach and Parmesan.
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Make this simple, creamy garlic mushroom pasta in one pot for a quick and comforting weeknight dinner.

Ingredients

Scale
  • 1 pound pasta (fettuccine or penne)
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 6 to 8 minutes.
  2. Add the minced garlic and chopped shallot to the pot. Cook for 1 minute until fragrant.
  3. Add the dry pasta, vegetable broth, and dried thyme to the pot. Stir well.
  4. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is nearly cooked.
  5. Remove the lid. Stir in the heavy cream and Parmesan cheese. Continue to cook, stirring constantly, until the sauce thickens slightly, about 2 minutes.
  6. Stir in the fresh spinach until it wilts completely.
  7. Season generously with salt and black pepper. Serve immediately.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If the sauce seems too thick, add a splash of reserved pasta water or milk until you reach your desired consistency.
  • Add a squeeze of fresh lemon juice at the end to brighten the flavor profile.

Nutrition

Find it online: https://magazinemeal.com/creamy-garlic-mushroom-pasta-one-pot/