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Home Recipes Vegetarian
V Vegetarian

One Pot Creamy Mushroom Pasta

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By: DanielleLeave a Comment Posted: 10/10/2024

This post may contain affiliate links. Please read our disclosure policy.

pin image with text for one pot creamy mushroom pasta.
pin image with text for one pot creamy mushroom pasta.
pin image with text for one pot creamy mushroom pasta.

Umami-filled dreams are made of this One Pot Creamy Mushroom Pasta! This rich, easy-to-make vegetarian dish is top tier comfort food status that’s packed with flavor and comes together in just one pot, perfect for a weeknight meal!

one pot creamy mushroom pasta in a white bowl with gold fork.
pin image with text for one pot creamy mushroom pasta.
pin image with text for one pot creamy mushroom pasta.
pin image with text for one pot creamy mushroom pasta.

Note from Danielle

When I eat this pasta, I do not feel like I made it in one pot. I don’t even feel like I made it at all! It’s a fancy feeling, umami packed dish that feels like you ordered it at a restaurant.

What’s even better is I’ve got leftovers instructions right there for you too. Skip the microwave and reheat this one on the stovetop. Add some water or broth to keep everything silky smooth, and in minutes, it’s like it was never even in the fridge.

Mushroom loving friends, you will love this one! The mushrooms really shine, but it’s packing all the classic cozy flavors I love too. Enjoy ๐Ÿ˜˜

By the way – here in the post content, youโ€™ll find detailed information on the ingredients used, possible substitutions, and helpful tips for successful results based on my experience with this recipe.

For theย printable recipe card with a list of ingredients followed by concise instructions, please keep scrolling down or hit the โ€˜Jump to Recipeโ€™ button at the top of the page. Frequently asked questions are located below the recipe card.

signature.

Recipe Overview

Total Time: 50 minutes
Difficulty:ย Easy
Method: Stovetop
Prep:ย Make-Ahead Friendly

What are the ingredients in this One Pot Creamy Mushroom Pasta?

This vegetarian pasta dish doesn’t have any surprises, and a few ingredients can be swapped if needed. Here’s a list of everything I used and a little info on each:

  • butter – All good pasta dishes start with butter!! Okay but seriously, sauteing the mushrooms in butter gives them another incredible layer of flavor. We’ll also use olive oil later!
  • mushrooms – You can use any kind of mushrooms, but if you don’t know where to start, I recommend cremini. They add a solid flavor and color to the final dish. You can also use white button mushrooms, or sliced portobellos (these are technically the same species of mushroom).
  • olive oil – To cook the onions and add another layer of flavor, use olive oil. Together with the buttery mushrooms and garlic, these flavors are actually perfect!
  • onion – I feel like I keep saying this, but sautรฉed onions give yet another layer of flavor that makes the final dish irresistible!
  • garlic cloves – Obviously with all of these ingredients we must include garlic. The recipes says to use three cloves, but definitely measure with your heart.
  • white wine – To enhance all the flavors and add some natural acidity, white wine is used to deglaze the pot after cooking the onions and mushrooms. The alcohol cooks off, but leaves behind a bright & complex flavor profile that brings all the sauce ingredients together. You *can* skip it and use broth instead, but you’ll definitely be missing a component of flavor.
  • vegetable broth – Use a quality vegetable broth here, as it functions as the base of the sauce.
  • water – Adding a little bit of water helps keep the liquid level where it needs to be to cook the pasta. Only add if necessary, and remember you can’t take the liquid out after you add it in!
  • short pasta shapes – My favorite shape for this recipe is campanelle. The little grooves and twisted shapes hold the sauce SO well. Other short pasta shapes like rigatoni or bowtie would work too.
  • heavy cream – Using heavy cream gives the sauce a rich and luscious texture overall, and I don’t recommend skipping it. However, you could use plain Nutpods instead. Heavy cream hurts my stomach a bit so I always test this as a swap!
  • parmesan – Freshly grated is best here. But any is better than none! I like to add it about half at a time so it has a chance to all melt really well into the sauce.
  • fresh ground black pepper & kosher salt – Always needed for a homemade meal. Definitely test the pasta after cooking but before serving and see if it needs extra of either one.
  • parsley – This is optional, but for some presentation points and that extra touch, I always add some fresh parsley or basil to most pastas. Here I would use some chopped parsley.
ingredients required to make the one pot creamy mushroom pasta.
cremini and oyster mushrooms in a white pin dish.

Equipment youโ€™ll need to make this pasta:

To make this recipe, youโ€™ll need a few specific pieces of kitchen equipment to get the best results. Here are my recommendations:

  • heavy bottomed pot – A Dutch oven is a great example, or you can use any hefty soup pot as well. Make sure the pot comes with a lid.
  • cutting board & sharp knife – For all recipes requiring produce prep, I always recommend my favorite Greener Chef XL Bamboo Cutting Board (affiliate link!) along with this Misen Chef’s Knife (affiliate link!).
  • wooden spoon – During the process of cooking this recipe, you’ll need to deglaze the pot with liquid and a wooden spoon. Wooden utensils are also great for use in various dishes as they will not scratch nonstick surfaces. This 3-Piece OXO Wooden Spoon Set (affiliate link!) is a solid choice.

How to make this One Pot Creamy Mushroom Pasta:

Start by picking out your cooking pot! Okay not really step 1, but an important step. Make sure to pick a heavy bottomed pot with a lid. Everything will be cooked in this one pot over the course of the next few steps.

First real step of cooking is to focus on the mushrooms. Melt the butter in a your chosen large pot or Dutch oven. Once the butter is starting to froth, add the mushrooms and cook for 6-8 minutes until theyโ€™re just starting to color. Stir them minimally during this time so they can really start to brown everywhere they’re in contact with the pot.

Next, add the olive oil and onions along with a generous pinch of salt. Cook for another 8-10 minutes, stirring occasionally, until the onions are soft and slightly golden. Once those are done, stir in the garlic and cook for one more minute until you can clearly smell the garlic.

step by step of cooking mushrooms and onions in butter on the stovetop.
garlic onions and mushrooms cooking in a pot on the stove.

Time to deglaze. Add the white wine a heavy splash at a time and use your wooden spoon to scrape any browned bits off the bottom of the pot as the alcohol cooks off. The onions will start to become jammy as they absorb the moisture. This deglazing process should take 2-3 minutes.ย 

After deglazing, stir in the vegetable broth and dry pasta. Here is where you’ll need to start adjusting as necessary according to your own cooking conditions. If the liquid level is well below the pasta, go ahead and add in the 1/2 cup of room temperature water. This should help the liquid rise a little to cover up more of the pasta.

step by step of deglazing a pot after cooking mushrooms and onions.

The level of the liquid should nearly match the level of the pasta – it’s okay if a few pieces of pasta are not completely submerged, they’ll get mixed in as it cooks. They’ll also be able to absorb steam on top of the surface, since the lid will be on as it cooks.

Allow the mixture to come to a boil, then reduce the heat to medium low and let it reach a low simmer. Put the lid on and cook for 15-20 minutes, stirring every 5 minutes or so and adding more liquid if things look a little dry.

When the pasta has finished cooking, the shapes should be just al-dente, and enough of the liquid should have been absorbed so just a loose, silky sauce remains.ย Stir in the heavy cream, grated parmesan, and a few grinds of fresh black pepper.

before and after cooking the pasta in one pot on the stove.
pouring heavy cream into a pot of cooked mushroom pasta.
one pot creamy mushroom pasta with parmesan and parsley on top.

Keep stirring, and then check to see if the pasta needs more salt or pepper. If the sauce seems a little thick, add a splash more water or broth. Otherwise, trust the process! The sauce will thicken up as it cools too. Stir in the optional chopped parsley just before serving, and top with more grated cheese if you’d like. More cheese is never a bad idea ๐Ÿ™ƒ

Best tips for making one pot pasta:

Here are my best tips for making this pasta successfully in your own kitchen:

  • Trust the process. Sometimes, one pot pastas feel weird. Like, when is all this moisture going to leave?? But it does, just give it some time! They usually thicken as they cool, too.
  • Adjust as you go. Depending on your specific cooking pot, your heat level, your stove, the temperature of your liquids, cooking time will ~slightly~ change. That’s why a range is listed.
  • Lid on = keeps the steam in and cooks faster. Lid off = moisture leaves the pot and cooking slows. Depending on what’s happening in your pot, you might have to do either one.
one pot creamy mushroom pasta with parmesan and parsley on top and wooden spoon in the pot.
a spoonful of one pot creamy mushroom pasta.

More one pot recipes:

Simple Red Potato Chicken Soup

One Pot Italian Sausage Pasta

Ground Turkey Zucchini Orzotto

All main dish recipes

What to serve with this One Pot Creamy Mushroom Pasta?

This recipe makes a wonderful vegetarian main dish recipe, but you could easily add some diced chicken to change it up and add some extra protein. Here are some other serving ideas:

  • This pasta goes really well with a nice chunk of sourdough or garlic bread for dipping!
  • Serve as a side along with any other proteins (steak, grilled salmon, roasted chicken, etc), green salad, or side of roasted vegetables.
  • Add a tray of roasted vegetables to your plate, such as the ones from this Roasted Vegetable Orzo dish.

Ways to customize this pasta recipe:

Here are a couple different ways to customize this pasta during the cooking process:

  • Add a heafy handful of chopped spinach near the end of cooking.
  • Add an easy stir in veggie like frozen peas.
  • Use chicken broth instead of veggie broth, and add some cooked chicken at the end.
  • Add some red chili pepper flakes to give it some heat.
a bowl of one pot creamy mushroom pasta with parmesan cheese and parsley on top.
one pot creamy mushroom pasta in a white bowl with gold fork.

Is this recipe freezer friendly?

No, I would not recommend freezing this recipe.

How to store One Pot Creamy Mushroom Pasta:

Store leftover pasta in an airtight container in the fridge for up to 5 days.

How to reheat One Pot Creamy Mushroom Pasta:

Reheating is best done on the stovetop; add 1/4 cup water or broth to a soup pot and heat over medium, stirring frequently until silky and completely heated through. Add a little more broth if it starts to look dry while heating up.

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Recipe
one pot creamy mushroom pasta in a white bowl with gold fork.
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One Pot Creamy Mushroom Pasta

Yield: 6 servings 1x
Print Save Rate it
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes

Umami-filled dreams are made of this One Pot Creamy Mushroom Pasta! This rich, easy-to-make vegetarian dish is top tier comfort food status that’s packed with flavor and comes together in just one pot, perfect for a weeknight meal!

Units:
Scale:

Ingredients

  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thickly sliced
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 3 large garlic cloves, minced
  • 1/2 cup white wine
  • 4 cups low sodium vegetable broth
  • 1/2 cup room temperature water, if needed
  • 1 pound dry short pasta such as campanelle or rigatoni
  • 1/2 cup heavy cream or dairy free swap (I like plain Nutpods – affiliate link)
  • 1/4 cup freshly grated parmesan, plus extra for serving
  • fresh ground black pepper, to taste
  • handful of chopped flat leaf parsley, optional

Instructions

  1. Cook the mushrooms: Melt the butterย (2 tablespoons) in a large, heavy bottomed, lidded saucepan or Dutch oven over a medium high heat. Once the butter is starting to froth, add the mushroomsย (12 ounces, thickly sliced) and cook for 6-8 minutes until theyโ€™re just starting to color.
  2. Cook the onions: Add the olive oilย (1 tablespoon) and onionsย (1 large, thinly sliced) along with a generous pinch of salt (~1/2 teaspoon). Cook for another 8-10 minutes, stirring occasionally, until the onions are soft and slightly golden, turning the heat down if needed if they start to burn. Once theyโ€™re done, stir in the garlicย (3 cloves, minced) and cook for one more minute until aromatic.
  3. Deglaze with wine: Add the white wineย (1/2 cup) a heavy splash at a time and use your wooden spoon to scrape any browned bits off the bottom of the pot as the alcohol cooks off; this process should take about 2 minutes total.ย 
  4. Cook the pasta: Next, stir in the vegetable brothย (4 cups) and pasta shapes (16 ounces). The level of the liquid should nearly match the level of the pasta – it’s okay if a few pieces of pasta are not completely submerged, they’ll get mixed in as it cooks. If the liquid level is far below the pasta, add 1/2 cup water. Allow the mixture to come to a boil, then reduce the heat to medium low. Put the lid on and cook for 15-20 minutes, stirring every 5 minutes or so and adding more liquid if things look a little dry. When the pasta has finished cooking, the shapes should be just al-dente, and enough of the liquid should have been absorbed so just a thin but silky sauce remains.ย 
  5. Finish it off: Stir in the heavy cream (1/2 cup), grated parmesan (1/4 cup), and a few grinds of fresh black pepper. Stir well and check to see if the pasta needs more salt. If the sauce seems a little thick, add a splash more water or broth. Otherwise, trust the process! The sauce will thicken up as it cools.
  6. Serve & store: Stir in the chopped parsleyย (handful) just before serving, and top with more grated cheese if you’d like. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheating is best done on the stovetop; add 1/4 cup water or broth to a small pot and heat over medium, stirring frequently until completely heated through.

Equipment

3-Piece OXO Wooden Spoon Set

Buy Now โ†’

Lodge 6 qt Cast Iron Dutch Oven

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(affiliate link!)

Notes

Mushrooms: Feel free to use a mix of different mushroom types for an added layer of flavor!

Scaling: This one pot pasta scales down to serve two well, but donโ€™t double it as the pasta wonโ€™t cook properly in the pot.

Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: ~2 cups
  • Calories: 464
  • Fat: 9g
  • Carbohydrates: 64g
  • Protein: 13g
© Author: Danielle
Cuisine: Italian-inspired Method: Stovetop
one pot creamy mushroom pasta in a white bowl with gold fork.

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Frequently Asked Questions

Can I make this mushroom pasta without using heavy cream?

While this pasta is most luxurious and creamy with the heavy cream, it is possible to make it without. If you want to avoid heavy cream, I recommend swapping it for plain Nutpods (affiliate link!), which is dairy-free alternative I always use for savory dishes. It’s the best heavy cream alternative I have found!

Recipe developed by Rachel Phipps.

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About Danielle

Hi, Iโ€™m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

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