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One Pot Creamy Mushroom Pasta

If there is one thing that I hate about cooking, it’s the dishes that are left in the aftermath.  I have a tendency to leave a path of destruction every time I prepare a meal, so I jump at any opportunity to lessen the amount of clean up.  This One Pot Creamy Mushroom Pasta is made with one pot, one knife, and one cutting board, what is better than that?!  Typically, when I boil pasta, I drain it when it’s almost done.  However, in this preparation, the pasta is boiled with just enough water so that it is either absorbed or evaporated.  You can use this same method with any short cut pasta and any meats or vegetables you like. Switch it up as you please!

 

One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta
 
Author:
Recipe type: Entree
Serves: 2
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 oz of crimini mushrooms (baby bellas) wiped clean and sliced
  • 2 cups of greens (I used a combination of spinach, kale, and chard)
  • 3 cloves of garlic, minced
  • 3 sprigs of thyme, leaves stripped
  • 2 tablespoons olive oil
  • 2 cups of water
  • 6 oz short cut whole wheat pasta (such as fusilli, penne, or bow tie)
  • 3 tablespoons of Sherry or White Wine
  • ½ cup heavy cream
  • 1 cup grated parmesan
  • salt and pepper to taste
Instructions
  1. Sauté the mushrooms, greens, thyme and garlic in a large pot over medium heat until greens are wilted and mushrooms are browned.
  2. Remove everything from the pot and set aside.
  3. Return the pot to medium high heat and add the water, bringing it to a boil. Add the pasta and cook, stirring frequently until all of the liquid has either absorbed or evaporated. (If all of the water is gone and the pasta is not quite done yet, add ½ cup of water at a time until al dente.)
  4. When the pasta is finished, add back in your mushroom mixture and reduce heat to medium.
  5. Add the sherry and cream to the pasta and stir vigorously to combine.
  6. Sprinkle in the parmesan and stir to combine.
  7. Serve immediately.

 

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Baked Cheesy Pumpkin Rigatoni - My Modern Cookery

Saturday 18th of September 2021

[…] One-Pot Creamy Mushroom Pasta […]

Anahi

Friday 27th of February 2015

I'm about to try this! One question- I have a 16 ounce box with pasta, do you recommend a 5 cups of water for that amount?

Paige

Saturday 28th of February 2015

I'm so sorry I just seen this! I hope it worked out, but if you haven't done it yet, I would recommend 5 cups of water for 16 oz of pasta. If it looks like there is too much liquid towards the end you can turn the heat up a touch to evaporate the rest.

Montero

Monday 23rd of February 2015

Randomly found your website on Twitter, I'm now obsessed! Making this recipe tomorrow!

Paige

Wednesday 25th of February 2015

Thank you so much for visiting! I hope you like the recipe!

Lauren - A Nerd Cooks

Tuesday 13th of January 2015

This looks so delicious! And so easy, too. I love how convenient it is.

Paige

Tuesday 13th of January 2015

Thank you! I love a good one pot meal for busy nights!

tammy Hamilton

Friday 21st of November 2014

I gonna make it tomorrow

Paige

Friday 21st of November 2014

Yay! I hope you like it!

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