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- 12 oz (340 g) fettuccine or spaghetti - 2 tablespoons extra virgin olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 oz (225 g) assorted mushrooms (cremini, shiitake, and button), sliced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and black pepper to taste - 1/2 cup grated Parmesan cheese (optional; omit for a nut-free version) - Fresh parsley, chopped, for garnish You can change this dish! Add more veggies like spinach or cherry tomatoes. For extra flavor, try adding a splash of white wine. If you want protein, grilled chicken or shrimp works great. You can even make it spicy with red pepper flakes. To make this creamy pasta, you need a large, deep pot. A sharp knife and cutting board help with prep. A wooden spoon is perfect for stirring. Lastly, a measuring cup and spoons ensure you get the right amounts. This simple dish is fun to make, and it tastes amazing! Check out the Full Recipe for complete instructions. Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté it for about 5 minutes. You want the onion to look soft and clear. Next, add the minced garlic. Stir it in for about a minute. The smell will be amazing! Now, it’s time for the mushrooms. Add the sliced mushrooms to the pot. Stir them often for about 5 to 7 minutes. They should become soft and turn golden brown. After that, mix in the fettuccine or spaghetti. Pour in the vegetable broth and sprinkle the thyme, oregano, salt, and black pepper. Stir everything well. Increase the heat to a boil, then lower it to a gentle simmer. Cover the pot and let it cook for 10 to 12 minutes. Stir it occasionally to avoid sticking. When the pasta is just right, lower the heat again. Slowly stir in the heavy cream. If you prefer dairy-free, use coconut cream. Heat it for 2 to 3 minutes while stirring. If you want a richer taste, add the grated Parmesan cheese now. Stir until it melts into the sauce. Taste it and add more salt or pepper if needed. Finally, remove the pot from heat. Serve it hot and sprinkle fresh parsley on top for a nice touch. For the full recipe, check above. To get a rich and creamy texture, keep the heat moderate. Start with medium heat when cooking the onions and garlic. This helps build flavor without burning. Once you add the broth and pasta, bring it to a boil. Then, lower the heat to a gentle simmer. This way, the pasta cooks evenly and absorbs all the flavors. Stir often to avoid sticking. If the sauce seems too thick, add a bit more broth or cream. Mushrooms add depth to your dish. I love using a mix of cremini, shiitake, and button mushrooms. Cremini mushrooms offer a nice earthy taste. Shiitake mushrooms add a rich umami flavor. Button mushrooms are mild and soft. Choose fresh mushrooms that are firm and dry. Avoid any that look slimy or dark. For extra flavor, slice them thick. This way, they hold their shape during cooking. Serve this dish hot in shallow bowls. Top it with fresh parsley for color. You can also sprinkle extra Parmesan cheese on top. Pair it with a simple green salad for a well-rounded meal. A glass of white wine complements this pasta perfectly. If you want a crunch, add toasted pine nuts or walnuts. For a twist, serve with a side of garlic bread. You can find the full recipe above to create this tasty meal! {{image_4}} You can easily make this dish gluten-free. Use gluten-free pasta instead of regular. Brown rice or quinoa pasta works well. For a dairy-free version, switch heavy cream for coconut cream. It adds a nice flavor and keeps the dish creamy. You can also skip the cheese or use a dairy-free cheese. This way, everyone can enjoy the meal. Want to add protein? Chicken, shrimp, or tofu are great choices. If you use chicken, sauté it first until fully cooked. For shrimp, add them after the mushrooms. They cook fast and blend well with the flavors. Tofu is a great plant-based option. Just cube it and sauté with the mushrooms. This adds texture and makes the dish more filling. Adding seasonal veggies boosts the dish's color and nutrition. Think about spinach, peas, or bell peppers. You can stir them in when you add the pasta. They cook quickly and add freshness. Try to choose veggies that are in season for the best taste. This makes your creamy mushroom pasta not just delicious but also colorful and fun. For the full recipe, check out the provided link. To keep your creamy mushroom pasta fresh, store it in an airtight container. Let it cool before sealing. Place the container in the fridge. It will last for about three days. If you want to enjoy it later, freezing is a great option. When reheating, add a splash of vegetable broth or cream. This helps restore the creamy texture. Heat the pasta in a pan over low heat. Stir gently to mix in the liquid. You can also use a microwave; just cover it loosely. Heat in short bursts, stirring in between. To freeze, portion the pasta into smaller containers. Leave some space at the top, as it will expand. Wrap each container tightly with plastic wrap. Label them with the date. When ready to eat, thaw in the fridge overnight. Reheat on the stove or microwave, adding a bit of broth or cream for creaminess. Enjoy the flavors anytime! For the full recipe, check out the earlier sections of this article. Yes, you can use any pasta you like. I often use penne or fusilli. These shapes hold sauce well and add texture. Just remember to adjust the cooking time based on the type of pasta you choose. For example, thinner pastas like angel hair cook faster than fettuccine. To add heat, try using red pepper flakes. Start with a pinch and adjust to taste. You can also add diced jalapeños or crushed chili peppers. These will bring extra flavor as well as spice. Experiment with how much heat you like. If you want a lighter option, use coconut cream or almond milk. Both provide a creamy texture. You can also use Greek yogurt for a tangy twist. Just be careful with the heat, as yogurt can curdle if it gets too hot. For the best results, add it at the end and stir gently. For the Full Recipe, check out the ingredients and instructions above. Enjoy cooking! This article showed you how to make one-pot creamy mushroom pasta. We covered main and optional ingredients, plus the tools you need. I shared step-by-step instructions for cooking and added useful tips to get the best flavors. You can customize the dish and store it for later. Now, you can create a tasty meal with ease. Enjoy trying different ingredients or variations. Cooking should be fun, so get creative!

One-Pot Creamy Mushroom Pasta

Delight your taste buds with this creamy mushroom pasta recipe that's both easy and irresistible! In just 30 minutes, you can whip up a comforting dish filled with savory mushrooms, fragrant herbs, and a rich cream sauce. Whether you prefer a vegan twist or a cheesy finish, this creamy mushroom pasta is sure to impress. Click through for the full recipe and indulge in a flavorful meal tonight!
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Ingredients
  

12 oz (340 g) fettuccine or spaghetti

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz (225 g) assorted mushrooms (cremini, shiitake, and button), sliced

4 cups vegetable broth

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

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper to taste

1/2 cup grated Parmesan cheese (optional; omit for a nut-free version)

Fresh parsley, chopped, for garnish

Instructions
 

In a large, deep pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until it becomes translucent and soft.

    Introduce the minced garlic and sliced mushrooms into the pot. Continue to cook for an additional 5-7 minutes, stirring occasionally until the mushrooms are tender and have developed a golden-brown color.

      Add the fettuccine (or spaghetti) to the pot and then pour in the vegetable broth. Sprinkle in the dried thyme, oregano, salt, and black pepper. Stir everything together until well mixed.

        Increase the heat to bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent any sticking.

          Once the pasta is cooked to perfection, lower the heat again and gradually stir in the heavy cream (or coconut cream). Allow it to heat through for another 2-3 minutes, stirring constantly until well combined and creamy.

            If desired, add in the grated Parmesan cheese and stir until it has melted into the sauce, creating a rich and creamy texture. Taste and adjust seasoning with additional salt and black pepper if necessary.

              Remove the pot from heat and serve immediately, garnishing each serving with freshly chopped parsley for a burst of flavor and color.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the creamy mushroom pasta in shallow bowls, finishing with a generous sprinkle of extra Parmesan and a handful of vibrant fresh parsley for an appealing presentation. Enjoy!