Dinners & Savory · Short · 1:02
Creamy Garlic Mushroom Pasta
One pot · no draining · ready in 25 minutes
Time25 min
Makes3–4
MethodOne pan · stovetop
LevelEasy
A one-pot pasta that needs no second pan and no colander. The dry pasta simmers directly in the broth and cream, so the starch it releases does the thickening — which is why the sauce turns glossy and clings to every strand without flour or a roux. Browning the mushrooms properly before the liquid goes in is what carries the flavour.
Ingredients
- 8 oz (225 g) fettuccine
- 8 oz (225 g) button or cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp butter + 1 tbsp olive oil
- 2 cups (480 ml) chicken or vegetable broth
- 1½ cups (360 ml) milk or heavy cream
- ¾ cup (75 g) freshly grated Parmesan
- 1 tsp dried Italian herbs or fresh thyme
- Salt and freshly cracked black pepper
- Fresh parsley, chopped, to finish
595kcal
21 gprotein
61 gcarbs
28 gfat
Nutrition is an estimate per serving.
Method
- Brown the mushrooms: melt the butter with the olive oil over medium-high heat, add the sliced mushrooms and leave them undisturbed for 3–4 minutes until golden.
- Add the garlic and the herbs and cook for 1 minute, until fragrant.
- Add the liquid and the pasta: pour in the broth and the cream, then add the dry fettuccine.
- Simmer 10–12 minutes, stirring now and then, until the pasta is al dente and the sauce has thickened around it.
- Off the heat, stir in the Parmesan until the sauce turns silky.
- Season with salt and plenty of cracked black pepper.
- Finish with chopped parsley and extra Parmesan, and serve warm.
From the video: Leave the mushrooms alone for the first 3 minutes. Stirring early releases their water and they steam instead of browning — and the browning is where most of the flavour in this dish comes from.
