One-Pot Creamy Mushroom Pasta
Delicious, cozy, and so easy to make! This one-pot creamy mushroom pasta comes together in under 30 minutes and is made with mostly pantry staple ingredients. Serve on its own, with more added veggies, or with chopped up protein!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 10 ounces mushrooms such as shiitake, cremini, porcini etc.
- ½ cup finely chopped onions
- 4-6 cloves garlic minced
- 1 teaspoon mushroom powder optional, see notes
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1-2 chicken bouillon cubes see notes
- 2 ¼ cups water
- 8 ounces farfalle pasta bowtie pasta
- ⅓ cup half and half or heavy cream
- ¼ cup grated parmesan cheese
- Chopped parsley optional
Instructions
- SAUTE: Heat the butter and olive oil in a large saucepan over medium-high heat. Add the mushrooms and saute them until golden brown, about 4-6 minutes. Add the onions and continue to saute them for another 2-3 minutes or until soft and translucent. Add the garlic, cook for 30 seconds.
- BOIL: Season with mushroom powder, dried thyme, and red pepper flakes. Add in the bouillon cubes and pour the water over the top. Add the farfalle pasta and stir to combine. Allow the liquid to come to a boil and cook uncovered on medium-low for 5 minutes. Check the pasta to make sure that about half of the liquid has evaporated. If it hasn't, crank the heat up to medium continue to cook for an additional 5-8 minutes or until it’s *just* a hair underdone to your ideal preference.
- FINISH: Taste the pasta for doneness. Add the half and half and parmesan cheese and stir to combine. Let cook for 30 seconds or until the sauce thickens slightly. Taste and adjust seasonings as desired. Top with chopped parsley and serve immediately.
Notes
- If you’ve made my Hungarian Mushroom Soup, you may have this ingredient on hand already. Though it is optional, I found that it elevated the dish by 1000%, so if you can find it, don’t skip it!
- You can use vegetable bouillon or chicken/vegetable stock for this recipe as well. If you use bouillon cubes, check the box to see what is recommended for 1 cup. I used a large cube that was quite salty so 1 cube for 2 ¼ cups of water was plenty for me.
- If you make this pasta in a larger casserole cast iron pan (the way it’s pictured) you’ll definitely need additional stock or water as the liquid will evaporate much faster than it would from a saucepan. For best results, I suggest preparing this in a saucepan the first time around!
