One-Pot Creamy Mushroom Pasta (Printable Version)

Earthy mushrooms cooked with garlic and thyme in a creamy sauce tossed with tender pappardelle pasta.

# What You’ll Need:

→ Pasta

01 - 12 oz pappardelle

→ Mushrooms & Aromatics

02 - 1.5 lb mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves

→ Sauce

08 - 0.5 cup dry white wine
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 0.5 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh thyme sprigs
14 - Extra Parmesan cheese

# Method:

01 - Heat olive oil and butter in a large deep skillet over medium heat. Add onion and cook until softened, approximately 3 minutes.
02 - Add sliced mushrooms and sauté until they release their juices and begin to brown, 6 to 8 minutes.
03 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in white wine, scraping up browned bits from the pan bottom, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and salt. Stir thoroughly to combine, ensuring pasta is mostly submerged.
06 - Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and Parmesan cheese. Stir well and cook for 2 to 3 minutes until sauce thickens and coats the pasta evenly. Adjust seasoning with salt and pepper.
08 - Transfer to serving dishes immediately and garnish with extra Parmesan cheese and fresh thyme sprigs.

# Expert Hints:

01 -
  • Everything cooks in a single pot, so you'll spend more time eating and less time scrubbing.
  • The earthy mushrooms develop a deep, savory flavor that feels way more sophisticated than the effort requires.
  • It's ready in under 40 minutes, making it perfect for weeknights when you deserve something special.
  • Cream and Parmesan transform simple ingredients into something restaurant-quality right in your kitchen.
02 -
  • Don't crowd the mushrooms when they first hit the pan—if you're nervous about fitting them all, work in two batches so they actually brown instead of steaming.
  • The cream goes in at the very end for a reason; adding it too early breaks the sauce and makes it look thin and oily.
  • Taste your broth before using it; some vegetable broths are already quite salty, which can throw off your final seasoning.
03 -
  • Grate your Parmesan fresh right before cooking; pre-shredded varieties have anti-caking agents that can make your sauce grainy.
  • If your sauce seems too thin after adding cream, let it bubble gently for another minute or two and it will tighten up as the pasta releases more starch.
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