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To make this One Pot Creamy Mushroom Pasta, you'll need the following ingredients: - 10 oz (284g) fettuccine or linguine pasta - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 12 oz (340g) cremini or button mushrooms, sliced - 4 cups vegetable broth - 1 cup heavy cream (or plant-based alternative) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Fresh parsley, chopped (for garnish) You can easily swap some ingredients for your needs. Use gluten-free pasta for a gluten-free version. For a dairy-free option, try coconut cream instead of heavy cream and use nutritional yeast instead of Parmesan. These changes keep the dish creamy and tasty. When choosing mushrooms, fresh is best. I like using cremini mushrooms for their rich flavor. If you can’t find fresh, you can use canned mushrooms, but fresh is always better. For the onion, a sweet onion adds nice flavor. Brands like Pacific Foods make good vegetable broth. Always check for low-sodium options to control salt levels. Start by gathering your vegetables. You will need one medium onion and three cloves of garlic. Chop the onion finely. Mince the garlic to release its flavor. Next, take 12 ounces of cremini or button mushrooms. Slice them evenly to ensure they cook well. In a large pot or deep skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onion and cook for about three to four minutes. You want the onions to turn translucent. Then, add the minced garlic and sliced mushrooms. Cook for five to seven minutes. Stir often until the mushrooms are tender and browned. Now, it’s time to add the pasta. You can use ten ounces of fettuccine or linguine. Add this to the pot along with four cups of vegetable broth and one cup of heavy cream. Stir everything together until well mixed. Next, sprinkle in one teaspoon of dried thyme and one teaspoon of dried oregano. Add salt and pepper to taste. Bring this mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Cover the pot and let it simmer for about 12 to 15 minutes. Stir occasionally. The pasta should be cooked al dente and the sauce should thicken. To get the best sauce texture, keep an eye on the cooking time. If the pasta absorbs too much liquid, you can add a little more broth. Stir in half a cup of grated Parmesan cheese once you remove the pot from heat. This will make your sauce creamy and rich. If you want a vegan option, use nutritional yeast instead of Parmesan. Adjust the seasoning as needed. Finally, garnish your dish with freshly chopped parsley before serving. Enjoy your one pot creamy mushroom pasta! To boost the taste of your dish, try adding fresh herbs. Basil, chives, or sage can add a nice touch. Fresh parsley on top gives a bright flavor. You can also mix in fresh thyme or oregano for more depth. These herbs work well with mushrooms and cream. Just chop them finely before adding. Start with a small amount, taste, and add more if needed. Cooking pasta in one pot is easy and helps with cleanup. Use enough broth to cover the pasta completely. This way, it cooks evenly. Stir the pasta often to prevent sticking. Keep an eye on the heat; a gentle simmer is best. If the sauce gets too thick, add a splash of broth or cream. Always taste the pasta before serving. It should be al dente, not mushy. One common mistake is not using enough liquid. Your pasta needs enough broth to cook well. Another issue is cooking the pasta for too long. This can make it mushy. Avoid adding cheese too early; wait until the end for a creamy finish. Lastly, don’t forget to season. A little salt and pepper can make a big difference. Taste your dish often to get the flavors right. {{image_2}} You can boost your One Pot Creamy Mushroom Pasta with protein. Adding chicken is easy. Just cut it into small pieces. Sauté it with the onions before adding the mushrooms. Shrimp is another great choice. Add it during the last few minutes of cooking. Tofu works well too. Use firm tofu, cube it, and sauté it until golden. Each protein adds flavor and makes the dish more filling. Seasonal vegetables can brighten your pasta. Spinach is a fantastic option. Toss in about two cups when the pasta is nearly done. It wilts quickly and adds color. Peas are another great choice. Add them in the last few minutes of cooking. They bring sweetness and a pop of green. You can also mix in other veggies like zucchini or bell peppers for variety. Feel free to experiment with what you have on hand. To make this dish vegan, swap out a few ingredients. Use a plant-based cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese. It adds a cheesy flavor without dairy. Make sure your broth is vegetable-based. This way, you keep all the rich flavor. You won’t miss the creaminess, and it’s still super tasty. Vegan options make this dish friendly for everyone at the table. Store leftover One Pot Creamy Mushroom Pasta in an airtight container. Let the dish cool down before sealing it. This helps keep moisture in and prevents sogginess. You can refrigerate it for up to three days. If you want to keep it longer, freezing is a good option. When reheating, use a skillet or saucepan. Add a splash of water or broth to help with moisture. Heat on low to medium heat, stirring gently. This helps keep the pasta creamy and prevents it from drying out. Avoid using the microwave, as it can make the pasta chewy. To freeze, let the pasta cool entirely. Portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. This keeps the flavor fresh and delicious. You can store One Pot Creamy Mushroom Pasta in an airtight container. It stays good for 3 to 5 days in the fridge. Make sure it cools down before sealing it. When you want to eat it, just reheat on the stove or in the microwave. The pasta may soak up some sauce, so add a splash of broth or cream while reheating. Yes, you can easily make this recipe gluten-free. Just swap the regular pasta for gluten-free fettuccine or linguine. Many brands offer great gluten-free options now. Look for pasta made from rice or chickpeas for a nice texture. The rest of the ingredients are already gluten-free, so you are good to go! You can serve One Pot Creamy Mushroom Pasta with many sides. A fresh green salad pairs well with its richness. You can also serve garlic bread for a nice crunch. Another great option is sautéed vegetables, like spinach or broccoli, to add more color and nutrients. If you want a protein boost, grilled chicken or shrimp makes a nice addition too! You learned about the key ingredients for creamy mushroom pasta, including swaps and brands. I shared steps to prepare the dish, cook the pasta, and get the sauce just right. Tips helped enhance flavor and avoid common mistakes. You also discovered variations with proteins and seasonal veggies. Lastly, we discussed how to store and reheat leftovers. Creating this dish is simple and fun. Enjoy making it your own and impressing family and friends!

One Pot Creamy Mushroom Pasta

Indulge in a bowl of creamy goodness with this easy One Pot Creamy Mushroom Pasta! Perfect for weeknight dinners, this dish combines fettuccine, savory mushrooms, and aromatic herbs all cooked in one pot for maximum flavor and minimal cleanup. With just a few simple ingredients, you can create a comforting meal your family will love. Click to explore the full recipe and bring this delicious pasta to your table tonight!
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Ingredients
  

10 oz (284g) fettuccine or linguine pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

12 oz (340g) cremini or button mushrooms, sliced

4 cups vegetable broth

1 cup heavy cream (or plant-based alternative)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or deep skillet, heat olive oil over medium heat.

    Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes, until the mushrooms are tender and browned.

        Add the fettuccine to the pot, followed by the vegetable broth and heavy cream. Stir to combine.

          Sprinkle in dried thyme, dried oregano, salt, and pepper. Bring the mixture to a boil.

            Once boiling, reduce the heat to medium-low and cover. Let it simmer for about 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and the sauce has thickened.

              Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.

                Serve hot, garnished with freshly chopped parsley.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4