Description
Creamy Mushroom Pasta is a rich, one-pot vegetarian dinner made with garlic, baby bella mushrooms, fettuccine, vegetable broth, cream, and Parmesan cheese. Ready in just 30 minutes, this comforting pasta delivers bold flavor with minimal effort.
Ingredients
4 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
2 tablespoons butter
1/8 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
8 ounces fettuccine pasta
2 1/2 cups vegetable broth
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
Instructions
1. Mince the garlic and slice the mushrooms.
2. In a deep skillet or wide pot over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring frequently.
3. Add the sliced mushrooms, salt, and pepper. Cook until the mushrooms release their moisture and it evaporates, and the edges begin to turn golden brown.
4. Add the uncooked fettuccine and vegetable broth to the skillet. Stir to combine. The broth does not need to completely cover the pasta.
5. Cover with a lid and increase the heat to medium-high. Bring to a boil, then stir the pasta briefly. Replace the lid and reduce the heat to medium-low.
6. Simmer for about 10 minutes, stirring occasionally and replacing the lid each time, until the pasta is tender and a small amount of sauce remains in the pan.
7. Stir in the heavy cream and turn off the heat. Add the grated Parmesan and stir until melted and the sauce becomes smooth and creamy. Taste and adjust seasoning if needed. Serve immediately.
Notes
For extra flavor, allow the mushrooms to fully brown before adding the broth.
Add a splash of broth or cream when reheating leftovers to restore the creamy texture.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American