One pot and oh, so creamy! This one-pot wonder is brought to you by all the pantry staple ingredients! I shared this creamy mushroom pasta on stories the other week, and I’ve rarely had that many people message me demanding the recipe. And as hesitant as I usually am to share a mushroom recipe, you guys continue to prove that you’re my people. We love those little nuggets of deliciousness! So today’s creamy mushroom pasta recipe uses a variety of mushrooms. The more combinations you use, the more delicious your pasta will be. That’s not to say that I haven’t tried this with just one kind at 6:30 in the evening when I’m scrambling to get dinner on the table, and I just didn’t have the time to rush to the store to pick up an array! I’ve made this with only cremini mushrooms, and it’s fab. So don’t feel obligated to purchase more varieties if you’ve got a pack of shiitake or baby Bellas in the back of the refrigerator that needs to be used up. But if you’re making this for a special occasion, say Valentine’s Day or date night, I certainly would splurge on a bag of dried porcini mushrooms to hydrate and add to this one-pot meal. Next level stuff right here!
What do you need to make creamy mushroom pasta at home?
Butter + Oil: We’re using a combination of butter and olive oil to saute the mushrooms.Mushrooms: You can use one variety (such as cremini or white button), or you can add in a handful of shiitake and porcini to make this even more special. It’s totally up to you!Chopped Onions: finely chopped onions are added to give this more flavor.Minced Garlic: What are mushrooms without garlic? You can use as little as 4 cloves and as much as 6! We often opt for 6 because we like more garlicky goodness in our food.Seasonings: All but one of these is a pantry staple! You’ll need dried thyme, red pepper flakes, and mushroom powder. If you’ve made my Hungarian Mushroom Soup, you may have this ingredient on hand already. Though it is optional, I found that it elevated the dish by 1000%, so if you can find it, don’t skip it!Bouillion: I like to use bouillon cubes for this recipe, but you can certainly swap it out for vegetable or chicken stock if you happen to have that on hand already. You can skip the water if you use prepared stock!Pasta: I used farfalle pasta for this recipe. You can use pasta shells or even linguine or spaghetti if you’d like. Keep in mind that the cooking time will vary if you change the shape of the pasta, it may need more or less time based on the size and shape.Half and Half: I used half and half to keep this a bit lighter, but you can certainly use heavy cream as well if you have that on hand! Parmesan Cheese: Freshly grated parmesan and chopped parsley (optional) finish the dish!
How to make the best one-pot creamy mushroom pasta:
How to make this mushroom pasta a full meal:
You can play around tons with recipe!
If you like this mushroom recipe, you might also like:
Salisbury Steak Meatballs in Mushroom GravySoul-Warming Hungarian Mushroom SoupSautéed Garlic Herb MushroomsRidiculously Tender Beef Tips with Mushroom GravyMushroom Parmesan Shrimp RisottoRockin’ Sweet Onion Mushroom Swiss BurgersOne-Skillet Chicken with Garlicky Mushroom Cream Sauce
If you’ve made my Hungarian Mushroom Soup, you may have this ingredient on hand already. Though it is optional, I found that it elevated the dish by 1000%, so if you can find it, don’t skip it!You can use vegetable bouillon or chicken/vegetable stock for this recipe as well. If you use bouillon cubes, check the box to see what is recommended for 1 cup. I used a large cube that was quite salty so 1 cube for 2 ¼ cups of water was plenty for me.If you make this pasta in a larger casserole cast iron pan (the way it’s pictured) you’ll definitely need additional stock or water as the liquid will evaporate much faster than it would from a saucepan. For best results, I suggest preparing this in a saucepan the first time around!
