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One-Pan Creamy Garlic Mushroom Pasta

A comforting one-pot pasta dish featuring creamy garlic sauce and earthy mushrooms, perfect for cozy fall dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta and Broth
  • 8 ounces pasta (your choice)
  • 2 cups vegetable broth
Creamy Sauce
  • 1 cup heavy cream or a plant-based alternative For a vegan option, use a homemade cashew cream.
  • 1 teaspoon dried thyme
  • Salt to taste salt
  • Salt to taste pepper
Vegetables
  • 2 cups sliced mushrooms For varying flavors, try a mix of portobello, shiitake, or button mushrooms.
  • 4 cloves garlic, minced Toasting the garlic enhances the flavor.
  • Fresh parsley for garnish fresh parsley, chopped

Method
 

Cooking the Pasta
  1. In a large pan over medium heat, add the pasta and cover it with vegetable broth.
  2. Bring to a boil and cook according to package instructions, stirring occasionally.
Sautéing the Mushrooms
  1. Once the pasta is almost done, add the sliced mushrooms and minced garlic to the pan.
  2. Stir and cook until the mushrooms are tender, about 5 minutes.
Making the Sauce
  1. Reduce heat to low and stir in the heavy cream, thyme, salt, and pepper.
  2. Allow to gently simmer for about 2-3 minutes until everything is creamy and well coated.
Serving
  1. Remove from heat, sprinkle with fresh parsley, and serve hot!

Notes

Leftovers can be stored in an airtight container for up to 3-4 days. For freezing, it can be stored for up to a month. Reheat gently on the stovetop, adding a splash of broth or cream to revive its creamy texture.