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To make your One-Pot Creamy Mushroom Pasta, gather these key items: - 12 oz (340g) fettuccine or spaghetti - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz (225g) mushrooms, sliced (such as cremini or button) - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - ¼ cup grated Parmesan cheese (optional, for serving) - Fresh parsley, chopped (for garnish) When it comes to cream options, you can choose between heavy cream and coconut milk. Heavy cream gives a rich taste, while coconut milk makes it dairy-free and adds a hint of sweetness. For herbs and seasonings, thyme and oregano are great choices. You can also try adding basil or rosemary for a twist. Salt and pepper are must-haves to enhance the dish. With these ingredients, you’ll create a simple and flavorful dish that everyone will love. For the full recipe, check out the recipe section! To start, I heat 2 tablespoons of olive oil in a large pot over medium heat. Once it's shimmering, I add a finely chopped onion. I sauté it for about 3-4 minutes until it turns soft and clear. Next, I stir in 3 cloves of minced garlic and 8 ounces of sliced mushrooms, like cremini or button. I cook these for another 5-6 minutes until the mushrooms are brown and tender. Now comes the fun part! I carefully pour in 4 cups of vegetable broth. I want this broth to cover everything well. Then, I add 12 ounces of fettuccine or spaghetti. I press the pasta down gently into the broth. Next, I mix in 1 cup of heavy cream. If you want a dairy-free dish, use coconut milk instead. I also add 1 teaspoon each of dried thyme and oregano for taste. To finish, I season with salt and pepper. I raise the heat until the mixture starts to boil. Once boiling, I reduce the heat to a gentle simmer. I cover the pot and let it cook for about 10-12 minutes. I stir it occasionally to avoid sticking. The pasta should be al dente, and the sauce will thicken beautifully. If the sauce gets too thick, I add a little more vegetable broth or water. I stir until I reach my desired thickness. When the pasta is done, I remove the pot from heat. I stir in ¼ cup of grated Parmesan cheese if I want a cheesy finish. For plating, I scoop the pasta into bowls. I like to garnish with chopped fresh parsley for a pop of color. You can also sprinkle more cheese on top if you like. This dish pairs well with a crisp salad or garlic bread on the side. For the full recipe, check out the complete instructions. Using a heavy-bottomed pot is key for this dish. It helps heat spread evenly. This way, you avoid hot spots that can burn your pasta. Always stir regularly. It keeps the pasta from sticking and helps blend flavors. If you choose a different pasta type, adjust the cooking time. Thin pasta cooks faster than thick pasta. Check the package for the best timing. You can swap cheeses for a different taste. Try goat cheese or cream cheese for a twist. If you want to add protein, chicken or tofu works well. Just sauté them before adding to the pot. You can also mix in extra herbs. Fresh basil or parsley can brighten the dish. A pinch of red pepper flakes adds a nice kick too. {{image_4}} You can easily change this dish to fit your needs. For a dairy-free option, switch heavy cream with coconut milk. It gives a nice flavor and keeps it creamy. If you need gluten-free pasta, choose rice or lentil pasta. They work well and taste great. For a vegan version, skip the cheese and use nutritional yeast instead. It adds a cheesy flavor without any animal products. Feel free to get creative with your veggies! You can add spinach, kale, or even bell peppers. They bring extra color and nutrients. Want some spice? Try adding red pepper flakes or a dash of smoked paprika. These spices give the dish a warm kick. You can also play with pasta shapes. While fettuccine is great, penne or farfalle can add fun textures. Each shape holds the sauce differently, making each bite special. Explore these options and make this dish your own! To keep your One-Pot Creamy Mushroom Pasta fresh, use proper refrigeration techniques. First, let the pasta cool to room temperature. Next, store it in an airtight container. This prevents moisture loss and keeps flavors locked in. You can also use a glass or plastic container with a tight lid to maintain quality. When you reheat pasta, avoid drying it out. The best method is to use the stove or microwave. On the stove, add a splash of vegetable broth or water. Heat it on low while stirring gently. If using a microwave, cover the bowl with a damp paper towel. This adds moisture and keeps the pasta creamy. For added flavor during reheating, consider mixing in a bit of cream or cheese. This will enhance the dish and restore its rich taste. Enjoy your leftovers as if they were freshly made! Can I use dried herbs instead of fresh? Yes, you can use dried herbs. They are easy to store and last longer. Use about one-third the amount of dried herbs compared to fresh. This keeps the flavor bright without being too strong. What can I substitute for heavy cream? If you need a substitute, try using coconut milk. It gives a creamy texture and adds a subtle flavor. You can also use cashew cream for a nut-based option. Both choices work well in this dish. How do I fix a bland pasta dish? To enhance flavor, add salt and pepper. You can also mix in more herbs or a pinch of red pepper flakes. A squeeze of lemon juice brightens the dish, too. Taste as you go to find the right balance. How long does it take to cook one-pot pasta? Cooking one-pot pasta takes about 10-12 minutes. This time allows the pasta to cook while soaking up all the flavors from the broth and seasonings. Can I use other types of mushrooms? Absolutely! You can use any type of mushroom you enjoy. Shiitake, portobello, or oyster mushrooms all add unique flavors and textures to your dish. Just slice them up and follow the recipe. What to do if my sauce is too thick? If your sauce is too thick, add a bit more vegetable broth or water. Stir it in slowly, checking the consistency as you go. This helps you get the perfect creamy texture for your pasta. For the full recipe, refer to the sections above. This blog covered the vital steps for making delicious one-pot pasta. You learned about the key ingredients, from perfect pasta to cream options. I shared tips for cooking techniques and how to add flavor. You also discovered storage tricks and answered common questions. Experiment with the variations to create your favorite dish. Enjoy your cooking journey, and remember, great pasta starts with you!

One-Pot Creamy Mushroom Pasta

Savor the rich flavors of One-Pot Creamy Mushroom Pasta with this easy recipe! In just 25 minutes, you can whip up a delicious vegetarian meal using everyday ingredients. Perfectly cooked fettuccine or spaghetti meets creamy goodness, fresh mushrooms, and aromatic herbs for a comforting dish that everyone will love. Click to explore the full recipe and enjoy a quick, satisfying dinner tonight!
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Ingredients
  

12 oz (340g) fettuccine or spaghetti

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (such as cremini or button)

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional, for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large, heavy-bottomed pot, add 2 tablespoons of olive oil and heat it over medium heat until shimmering.

    Introduce the finely chopped onion to the pot, sautéing for approximately 3-4 minutes until it becomes soft and translucent.

      Next, stir in the minced garlic and sliced mushrooms. Continue to cook for an additional 5-6 minutes, allowing the mushrooms to brown and release their moisture.

        Carefully pour in the 4 cups of vegetable broth, ensuring it fully covers the mixture. Then, add the fettuccine or spaghetti to the pot, pressing it down gently to ensure it is submerged in the broth.

          Incorporate the cup of heavy cream (or coconut milk), followed by 1 teaspoon each of dried thyme and oregano. Season generously with salt and pepper to taste.

            Raise the heat until the mixture reaches a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened into a creamy consistency.

              Should the sauce become too thick for your liking, gradually add extra vegetable broth or water, stirring until the desired consistency is reached.

                Once the pasta is cooked to perfection, remove the pot from heat and stir in the grated Parmesan cheese, if using, until melted and creamy.

                  Plate the pasta, garnishing with a generous sprinkle of chopped fresh parsley for a delightful splash of color and freshness.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4