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30-Minute One-Pot Creamy Garlic Mushroom Pasta

Close-up of creamy mushroom pasta featuring fettuccine, sautéed mushrooms, and wilted spinach, topped with Parmesan.
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Make this comforting, creamy garlic mushroom pasta in one pot in just 30 minutes. It is an easy weeknight dinner solution.

Ingredients

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

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 6 to 8 minutes.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the white wine or vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
  4. Add the 2 cups of vegetable broth and the uncooked pasta to the pot. Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook according to the pasta package directions, stirring occasionally to prevent sticking, about 10 to 12 minutes.
  5. Stir in the heavy cream and Parmesan cheese. Continue to cook, uncovered, until the sauce thickens slightly, about 3 minutes.
  6. Add the fresh spinach and stir until it wilts into the sauce.
  7. Season generously with salt and pepper. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, substitute half of the heavy cream with cream cheese.
  • If you want to add protein, stir in cooked, shredded chicken during the last 5 minutes of cooking.
  • Use a mix of mushrooms, like shiitake or oyster, for deeper flavor.

Nutrition

Find it online: https://hearthbite.com/easy-30-minute-one-pot-creamy-mushroom-pasta/