Name: One Pot Creamy Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 1 pound (16 oz) short pasta (e.g., rigatoni or penne); 2 tablespoons olive oil; 3 tablespoons unsalted butter; 1 medium onion, finely chopped; 4 cloves garlic, minced; 12 oz cremini mushrooms, sliced; 6 oz shiitake mushrooms, sliced; 1/2 cup dry white wine (or chicken/vegetable broth); 4 cups chicken or vegetable broth; 1 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 cup grated Parmesan cheese (plus more for serving); 2 tablespoons chopped fresh parsley (optional); Tools:; Large heavy-bottomed pot or Dutch oven; Wooden spoon; Grater for Parmesan

One Pot Creamy Mushroom Pasta

There’s something truly magical about a recipe that comes together in one pot, saves you time, and delivers bold, comforting flavors that the whole family can’t get enough of. That’s exactly why this One-Pot Creamy Mushroom Pasta has earned a permanent spot in my weekly dinner rotation. The first time I made this, I was juggling a busy day—homework help, soccer practice pickups, and my own work deadlines. I needed something quick but satisfying, and this dish delivered beyond my expectations.

What I love most about this recipe is how effortlessly it blends the earthy richness of mushrooms with a luscious white wine cream sauce that coats every piece of pasta perfectly. The aroma that fills the kitchen as it simmers is enough to get everyone—even my picky eaters—to the table without complaints. My kids call it “fancy pasta,” while my husband appreciates the restaurant-quality flavor that belies how easy it is to make. And the best part? Minimal cleanup. After all, it all cooks in just one pot.

This recipe is a lifesaver on hectic nights, but it’s also elegant enough to serve when hosting friends. Pair it with a crisp glass of white wine, and you have a meal that’s as comforting as it is impressive. Whether you’re a seasoned cook or someone who’s just learning their way around the kitchen, this One-Pot Creamy Mushroom Pasta is a recipe that’s sure to win hearts—and plates—every single time.

Questions I Often Get Asked About This Recipe:

Can I use a different type of pasta?
Yes, but I recommend sticking to short pasta like penne, rigatoni, or ziti to ensure even cooking in the one-pot method.

What can I use instead of white wine?
You can substitute the white wine with chicken broth or vegetable broth for a non-alcoholic option.

Can I add protein to this dish?
Absolutely! Cooked chicken, shrimp, or even crumbled sausage pair wonderfully with the creamy mushroom sauce.

What’s the best type of mushrooms to use?
A mix of cremini and shiitake mushrooms works best, but you can use any mushrooms you have on hand.

Can this dish be made vegan?
Yes! Swap the heavy cream for coconut milk or a cashew cream, and use nutritional yeast in place of Parmesan.

What You Need to Make One-Pot Creamy Mushroom Pasta:

Ingredients:

1 pound (16 oz) short pasta (e.g., rigatoni or penne)

2 tablespoons olive oil

3 tablespoons unsalted butter

1 medium onion, finely chopped

4 cloves garlic, minced

12 oz cremini mushrooms, sliced

6 oz shiitake mushrooms, sliced

1/2 cup dry white wine (or chicken/vegetable broth)

4 cups chicken or vegetable broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 cup grated Parmesan cheese (plus more for serving)

2 tablespoons chopped fresh parsley (optional)

Tools:

Large heavy-bottomed pot or Dutch oven

Wooden spoon

Grater for Parmesan

How to Make One-Pot Creamy Mushroom Pasta:

Prep the Ingredients: Chop your onions, mince the garlic, and slice the mushrooms.

Cook the Aromatics: Heat olive oil and butter in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.

Cook the Mushrooms: Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.

Deglaze with Wine: Pour in the white wine, stirring to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

Add the Pasta and Broth: Stir in the pasta, broth, heavy cream, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.

Finish with Cheese and Herbs: Remove the pot from heat and stir in the Parmesan cheese until melted and creamy. Garnish with fresh parsley if desired.

Serve and Enjoy: Dish up the pasta while it’s hot and serve with extra Parmesan on the side.

Tips for Making the Best One-Pot Creamy Mushroom Pasta:

Stir Occasionally: Prevent the pasta from sticking by giving it a gentle stir every few minutes.

Use Fresh Ingredients: Fresh mushrooms, garlic, and Parmesan elevate the flavors significantly.

Don’t Skip the Wine: If you’re able to use wine, it adds a depth of flavor that’s hard to replicate.

Adjust Consistency: If the sauce is too thick, add a splash of broth. If too thin, let it simmer uncovered for a few extra minutes.

Experiment with Add-Ins: Spinach, sun-dried tomatoes, or even a sprinkle of red chili flakes can add variety to the dish.

Latest Reviews:

⭐⭐⭐⭐⭐ “This recipe saved my busy weeknight! The whole family loved it, and cleanup was a breeze.” – Sarah J.

⭐⭐⭐⭐ “Great flavor! Next time, I’ll add some grilled chicken for extra protein.” – Jake R.

⭐⭐⭐⭐⭐ “Restaurant-quality pasta with minimal effort. The white wine makes it so special!” – Emily P.

⭐⭐⭐⭐ “Loved it, but I’d use less salt next time. The Parmesan adds plenty of saltiness.” – Amanda L.

⭐⭐⭐⭐⭐ “Perfect for a cozy dinner! I paired it with garlic bread, and it was a hit.” – Mike H.

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