Recipe For Creamy Mushroom Pasta, One-Pot, Budget, Ingredients

$3.74 RECIPE / $0.94 SERVING

Where have all my one-pot pasta devotees gone?

This one is dedicated to you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-packed pleasure that can be made in just one pot, as usual.

It’s the ideal way to unwind after a long day at work. Also, don’t forget to make a side of garlic bread to go with it.

WHICH MUSHROOMS SHOULD I USE?

For this pasta, I choose baby Bella mushrooms since they are inexpensive and have a deep color that adds a lot to the meal. If white button mushrooms aren’t available, you can use them instead, but they have a milder flavor.

Full-sized portobello mushrooms might also be used; simply slice them into tiny pieces before sautéing.

CAN I USE HEAVY CREAM IN PLACE OF THE HEAVY CREAM?

In this recipe, I use heavy cream to make a super-rich and delectable pasta sauce. It also enables the Parmesan to dissolve into the sauce without clumping because it’s so thick.

Because milk has a larger water level, the sauce will be thinner, and it may be difficult to get the Parmesan to melt in rather than a clump. In the past, I’ve used a combination of milk and cream cheese to get around this.

The cream cheese thickens the sauce while also emulsifying the Parmesan (see how the technique is used in Creamy Sun-Dried Tomato Pasta).

CAN I ADD ANYTHING ELSE?

This creamy mushroom pasta is a simple pleasure, but if you want something more sophisticated, add additional mushrooms.

To add some color, toss in a few handfuls of fresh spinach at the end. To add a little more punch, top the pasta with some cooked chicken.

WHAT TYPE OF POT SHOULD I USE?

For this pasta, I used a 3-quart deep pan, but any pot or Dutch oven with a wide bottom and a lid will suffice. To achieve equal heating, use a burner on your cooktop that is the same size as the bottom of your pot or pan.

COOKING TIPS FOR CREAMY MUSHROOM PASTA

It takes some practice to get one-pot pasta just perfect, so if you’re having problems, here are a few pointers:

• To keep the pasta from sticking to the bottom of the pot, stir every few minutes. To avoid excessive evaporation, replace the cover each time.
• Make sure the pasta is on low heat the entire time. The pasta will not cook if the liquid is not simmering. Depending on your stovetop and equipment, the temperature setting required to keep a simmer can vary.
• Make heavy-duty cookware. Thin-bottomed skillets and pots do not heat uniformly and do not produce good results with one-pot pasta because certain portions of the pot will be simmering while others will not.
• When not stirring, keep the lid on at all times. This traps the steam and ensures that the pasta cooks evenly.
• Keep an eye on the spaghetti. It’s a little like riding a bike when it comes to one-pot pasta. You must keep an eye on things and make adjustments as needed. Add a little extra water if the liquid is almost completely absorbed before the pasta is tender. Allow it to boil without a lid for the last few minutes if the pasta is almost done but there is still a lot of liquid.

ONE-POT CREAMY MUSHROOM PASTA

INSTRUCTIONS

1. Garlic, minced, and mushrooms, sliced
2. In a deep skillet, melt the butter and cook the garlic for one minute over medium heat. Continue to sauté the sliced mushrooms, salt, and pepper until the mushrooms have softened, all of the liquid has drained from the skillet, and the edges are beginning to brown.
3. Stir together the fettuccine and veggie broth in a pan. If the pasta isn’t completely submerged in the liquid, that’s fine.
4. Cover the skillet and bring the broth to a boil over medium-high heat. When it comes to a boil, give it a brief stir, cover it, and reduce the heat to medium-low.
5. Allow the paste to continue to cook in the stock for another 10 minutes, stirring regularly (but always reinstalling the lid), or until it is soft. In the bottom of the skillet, there should be a little saucy liquid.
6. Toss in the heavy cream and whisk well. Remove the pan from the heat, then mix in the Parmesan until it has completely melted. Taste the pasta and season with salt and pepper as desired. Right away, serve.

NUTRITION IN CREAMY MUSHROOM PASTA

• Serving: 1 serving
• Calories: 388 kcal
• Carbohydrates: 47 g
• Protein: 13 g
• Fat: 17 g
• Sodium: 829 mg
• Fiber: 2 g

STEP BY STEP INSTRUCTIONS FOR MAKING CREAMY MUSHROOM PASTA

1. 8 oz. baby Bella mushrooms, minced four garlic cloves
2. Cook for one minute over medium heat with the garlic and butter in your pan or pot.
3. With a touch of salt and pepper, add the mushrooms to the skillet. Continue to sauté until the mushrooms have released all of their juice, the liquid has evaporated from the bottom of the skillet, and the edges of the mushrooms have turned golden brown.
4. Toss in 8 ounces of fettuccine and 2.5 cups of veggie broth to the skillet. To combine everything, whisk it together. If the spaghetti isn’t completely submerged, that’s fine. Cover the pot and bring the soup to a boil over medium-high heat.
5. Give the pasta a brief swirl when the stock reaches a full boil to dislodge any stuck noodles. Replace the lid and reduce the heat to low (or just above low) to keep the soup simmering. Cook the noodles until they are cooked, stirring occasionally and replacing the lid each time. On the bottom of the skillet, there should be a thin layer of gravy-like soup.
6. Toss the spaghetti with 1/3 cup heavy cream and mix well.
7. Remove the skillet from the heat source. Toss the spaghetti with 1/4 cup of grated Parmesan cheese. The
8. Parmesan should begin to melt from the residual heat of the pasta.
9. Taste the pasta and season it to your satisfaction with salt and pepper. For a little extra zing, I like to sprinkle a little freshly cracked black pepper on top.