Creamy One-Pan Mushroom Pasta: 5 Steps to Blissful Comfort

Oh my goodness, if you haven’t tried making creamy one-pan mushroom pasta yet, you’re missing out on the easiest, and tastiest, weeknight dinner ever! I first whipped this up on a chaotic Tuesday when I had zero energy for dishes (who does?), and now it’s my go-to. The mushrooms soak up all that garlicky creaminess while the Parmesan melts into the sauce, right in the same pan! No fuss, no stacks of dirty pots, just one glorious skillet of comfort.

Ingredients for Creamy One-Pan Mushroom Pasta

• For the Pasta: 12 oz fettuccine or penne (trust me, these hold the sauce best)
• 2 tbsp olive oil (the good stuff, it matters!)
• 3 cloves garlic, minced (or more if you’re a garlic fiend like me)
• 8 oz mushrooms, sliced (cremini are my favorite, but any work)
• 1 cup heavy cream (yes, full-fat, we’re making magic here)
• ½ cup grated Parmesan cheese (freshly grated melts smoother)
• ¼ tsp each salt and black pepper (adjust to taste)

Creamy One-Pan Mushroom Pasta

A simple and creamy mushroom pasta dish made in one pan for easy cleanup.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Pasta

• 12 oz pasta such as fettuccine or penne

For the Sauce

• 2 tbsp olive oil
• 3 cloves garlic minced
• 8 oz mushrooms sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt

Equipment

• large skillet
• wooden spoon

Method

 

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until softened, about 5 minutes.
4. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper.
5. Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
6. Serve immediately, garnished with extra Parmesan if desired.

Notes

For a lighter version, substitute half-and-half for the heavy cream.

How to Make Creamy One-Pan Mushroom Pasta

Step 1: Cook your pasta just shy of al dente, it’ll finish cooking in the sauce later. Drain it, but don’t rinse (starchy pasta water is gold, save a cup!).

Step 2: Heat olive oil in a large skillet over medium. Toss in the garlic and let it sizzle for 1 minute, until fragrant but not browned. Then add the mushrooms. Stir occasionally until they’re soft and golden (about 5 minutes).

Step 3: Pour in the heavy cream and let it bubble gently for 2 minutes. Stir in the Parmesan, salt, and pepper. The sauce should coat the back of a spoon, thick but still saucy.

Step 4: Add the cooked pasta straight to the skillet. Toss everything together, the noodles will drink up that creamy goodness. Too thick? Splash in reserved pasta water, 1 tbsp at a time.

Step 5: Serve immediately with extra Parmesan on top. Optional: a sprinkle of fresh parsley or thyme if you’re feeling fancy.

Pro Tips for Perfect Creamy One-Pan Mushroom Pasta

• Cream too thin? Let the sauce simmer a minute longer before adding pasta. Too thick? More pasta water!
• Don’t skimp on browning the mushrooms, that deep flavor is key. Stir just enough to avoid burning.
• Fresh herbs take it up a notch. Add them right at the end so they stay bright and fragrant.

If you are looking for more easy dinner ideas, check out other quick recipes for inspiration.