Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What Kind of Mushrooms to Use
I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.
Can I Substitute the Heavy Cream?
I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).
What Else Can I Add?
This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.
What Kind of Pot to Use
I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.
TIPS FOR COOKING ONE POT PASTAS:
Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:
- Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
- Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
- Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
- Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
- Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
One Pot Creamy Mushroom Pasta
Servings 4Ingredients
- 4 cloves garlic ($0.32)
- 8 oz. baby bella mushrooms ($1.49)
- 2 Tbsp butter ($0.20)
- 1/8 tsp salt ($0.01)
- 1/8 tsp freshly cracked pepper ($0.02)
- 8 oz. fettuccine ($0.67)
- 2.5 cups vegetable broth ($0.33)
- 1/3 cup heavy cream ($0.26)
- 1/4 cup grated Parmesan ($0.44)
Instructions
- Mince the garlic and slice the mushrooms.
- Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
- Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
- Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
- Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.
See how we calculate recipe costs here.
Equipment
- Deep Stainless Steel Skillet
- Chef’s Knife
- Garlic Press
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos
Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.
Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.
Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.
Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.
Add ⅓ cup heavy cream to the pasta and stir to combine.
Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.
Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!
I sautรฉed an onion before I put the mushrooms in and I added 1 lb of noodles and then doubled the rest of the ingredients. Soo good. Toddler approved too. Love all of the budget byte recipes Iโve tried so far.
This was so yummy! I sautรฉed and caramelized diced onion before adding the mushrooms and garlic, and for more protein, I used high quality chicken bone broth, and used linguine instead of fettuccine. This is going on rotation in my kitchen.
Good recipe suggest to include how big servings are ie 1 cup, 1/2 cup ect
One of my wife’s favorites. We make this at least twice a month.
This was so yummy! What i changed was using half-and-half, bow tie pasta, and white mushrooms. I served it with cheddar sausage and chicken thighs. Will make again!
I made this yesterday as a side for barbecued ribs. It was fantastic! I only tweeked it by using the white mushrooms on hand, chicken broth, and a heavy sprinkle of fresh minced parsley for serving. Thanks for your reรงipe; I’ll use it again!
This has become a staple in our household! Myself, my husband, our (picky) 3 year old and (not picky) 1 year old all love it. Itโs such a quick, easy, delicious meal. Especially during the weekdays when I have a short amount of time to get dinner ready before the kids are hangry. Iโve started adding chopped up ham to it and it makes it even better! I also sometimes do 2 cups of penne noodles instead of long noodles and itโs always just as good! Absolutely a 5 star recipe.
Delicious, comforting, easy to make! Thank you for this recipe, it’s perfect for cool weather when you want something rich and flavorful.
Wouldnโt it be better to remove mushrooms before pasta?
Then add back in with cheese?
You’re welcome to do that but we don’t think it makes any negative impact on the dish to leave them in!
Delicious! Right before serving I mixed in some roasted broccoli and a couple handfuls of spinach. Let it sit covered just long enough for the spinach to wilt. Nice color contrast and a bit of extra nutrition.
I have made this several times and I REALLY think it’s the BEST thing I’ve ever cooked, I love it!! This time, I didn’t have heavy cream so I added 2 Tblsp butter, and a splash of half and half, and it was still fabulous.
took some creative liberties and added onions*, wine and sausage I got worried that 2.5 cups of broth wouldnโt evaporate, but it turned out perfectly! This is delicious
I took some creative liberties and added mushrooms, wine and sausage
I got worried that 2.5 cups of broth wouldn’t evaporate, but it turned out perfectly!
This is delicious
I have a pasta party (20 people) coming up where I usually serve three varieties. I like to have my pastas prepped and warming in the oven so Iโm not cooking during appetizers and socializing. How does this keep if I make it 1-3 hours ahead, wrap tightly in foil and keep in a low temp oven?
This one probably won’t keep well over low heat. I feel like all of the sauce will get absorbed into the pasta, unfortunately.
This was sooo good, and it came together so nicely! My Parmesan melted exactly right which resulted in a smooth sauce. I tried the cacio de pepe recipe and it ended up gummy with the Parmesan sticking together. This time, I prepped everything and I left the Parmesan out as I added sautรฉed chicken to this, I donโt know if it helped but by the time I needed the Parmesan it was room temperature and it melted beautifully. Really yummy, and Iโll add, Iโm pregnant and been having nausea and food aversions, this was so tasty and comforting I felt better after eating it. Which says a lot, so thank you!!
I have made this recipe so many times and I swear it taste better each time! Itโs quick itโs cheap and it is so delicious.
Turned out great!
Delicious! Will definitely make again. No adjustments needed! Thanks.
Substituted a different type of pasta that was easier for my toddler to eat but other otherwise didn’t change a thing and this one was quick, simple and delicious.
We love making this recipe and it has become a staple. The only reason I wonโt give five stars is because it definitely doesnโt make enough food for four servings. We usually double the recipe and itโs perfect for 4-6 servings.
Could I use half and half or light cream instead of heavy cream?
You can, but it will change the texture and viscosity of the sauce. If it’s all you have, you might add a few pats of butter to help make up for the loss in fat content. XOXO -Monti
very good recipe, full of flavor, easy and quick to make. Was a little concerned that it would be too watery, but end result was as indicated. Added some bacon and cherry tomatoes.
I normally don’t comment on recipes but I had to for this one. This is the first recipe in a long time that I keep coming back to and craving! It’s so simple but SO delicious. I love how it’s made in one pot, and SO flavourful. I had never cooked pasta in stock before, so I was a little skeptical as to how this would turn out.
It’s absolutely perfect. The broth gives it flavour and also seems to prevent the pasta from getting too soft.
This is a new staple in my home. Thank you for sharing this yummy meal idea!
One of my favorite recipes. I make it in a big pot with pappardelle pasta and itโs delicious. I could eat the whole pot
So much liquid left in the pan for some reason so this was super watery ๐
Amazing recipe! Only if you’re making it for 3 or more people and want to have enough leftovers for everyone the next day I would advise to at least double it.
wonderful recipe! iโve made it many times now, but every time i put the parmesan in it doesnโt melt properly and sticks to the skilletโฆ how do i fix this?
Hi, Jamie! Parmesan can be a little tricky sometimes! You want to make the pot isn’t too hot or too cold when you add the parm. (If the heavy cream you’re using is coming straight out the fridge, it could be the culprit.) When you do add, you also want to make sure that you stir as vigorously as possible to help it emulsify. You can also add it in two additions, making sure the first is fully mixed in before adding the second half. Also, some brands of pre-grated parmesan use a lot of “non-caking agents” like cornstarch to keep the cheese from clumping in the container and increase shelf-life, but it can make melting it a lot tougher. While buying blocks isn’t necessarily the budget-friendly option, I find it tends to go a little farther. Plus, the rinds make a wonderful edition to soups & stews! (You can keep them in the freezer until ready to use!) — Best, Marion :)
If you REALLY want it (or any cheese) to melt absolutely perfectly into sauce, a bit of sodium citrate (salt of citric acid, easily obtained online and I’m surprised isn’t in supermarkets already) can make it happen perfectly every time. Otherwise it’s a mater of finely grating your cheese and adding it slowly while maintaining heat.
This was delicious. I will say if you are using Barilla pasta, you will need closer to 12 minutes to give it that Al dente texture. Made the recipe exactly as noted just need to adjust time for pasta.
Yes, Lori — cook time for pasta can vary slightly from brand to brand (even if it’s the same shape!). It’s always a good idea to check the box for a recommended cooking time and adjust what you see in the recipe if necessary. We typically use store-brand pasta, so there could easily be some slight variations between those, Barilla, and other brands.
– Marion :)
This recipe is beyond easy and cheap- and really tasty! Iโve made it a couple times now and Iโm in love.
Super yummy! Accidently bought linguine instead of fettuccini, but worked out nonetheless. When cooking the mushrooms I ended up having to drain and had to drain a little broth at the end, besides that everything was perfect!
I made this tonight exactly as written and it was excellent. It tasted just like a mushroom fettuccine I had at a super nice restaurant in New York City. Absolutely delicious and none was left over after my family of fourโs dinner! It came together quickly and was super easy to make. Thank you, Beth!!! Iโm checking out your other recipes and will certainly be trying them.
This is so yummy! I’ve made it twice, the first time I doubled the pasta and not the sauce. It was okay. The second time I made the recipe as written with just a half pound of pasta. It was Saucy and overwhelmingly delicious. Thanks for a great recipe!
Made the recipe as written. It was ok, a quick and reliable weeknight meal. In my opinion, itโs not worth repeating.ย
Delicious! I used rotini. The box recipe said 7 minutes and I think they went about 9-10 in the broth. I also added chicken tenders I fried up in butter and oil and some kickin chicken seasoning. Added them to the big pot about halfway through the pasta cook in order to warm them up. Thank you! So nice to be able to cook the pasta with the rest of the dish! Easy peasy!
Oh! I had half an onion in the fridge so I cooked that in butter and oil before adding garlic.
This recipe was fantastic! Creamy, mushroomy, garlicky, and filling! I truly loved every bite.
I followed the recipe almost exactly as written except for using gluten-free noodles instead of regular. For fellow GF folks, I used Tinkyada spaghetti noodles. I figured the gluten-free noodles would need more broth than regular but I started with 2 1/2 cups, as the recipe called for. I checked and stirred the noodles very frequently and I think that when I make this again, I can confidently use 3 cups of broth for this brand and type of noodle. As is typical with rice noodles, I had to stir them quite frequently to make sure they did not stick together. In the end the recipe came out perfectly.
I added a bit more salt and some chopped parsley that I happened to have on hand. I will definitely make this recipe againโฆand again.
A good, fast week-night meal. I used 16 ounces of mushrooms, added 1/2 cup chopped onions and 1/2 cup chopped red bell pepper (sauted with the mushrooms) for extra flavor and color. Thanks for the recipe!
This is so good!! Im terrible at cooking but this was easy, cheap and delicious.
Great recipe I added spinach and shredded cooked chicken will need to make more broth for a main meal
This is one of my partner’s personal favorites so I try to make it often for her. It’s so simple and I love the fact that I only have to wash one pot! The sauce always comes out with great consistency. I pretty much follow the recipe exactly as is, except I sautee the mushrooms on very high heat and for less time to give them more color.
Simply delicious! I use half Better than Bouillon Beef and half Knorr Chicken Bouillon for the broth and it comes out great!
This is absolutly delicious ! Followed the recipe step by step and the pasta turnoud out super tasty and comforting. I wasn’t motivated to cook but the one pot part really helped. Made it twice in two days. Can’t wait to try another one of your recipe !
This was beyond delicious! I used better than bouillon chicken rather than vegetable broth and I added some thick asparagus when the mushrooms were 3/4 done. Everything else I followed exactly. I highly recommend if you enjoy these flavors!
Do you make this with dried pasta or fresh?
Dry pasta. :)
Pretty good one pot version of Mushroom Alfredo. Used 50/50 chicken and veg stocks and put some fresh thyme in the last 5 minutes of boiling the pasta. Grate as much Parmesan as you prefer!
How well does this hold over for leftovers?
It will get a little drier or less creamy as it is refrigerated because the pasta will continue to absorb the moisture.
This is a wonderful recipe that lends itself to substitutions and creativity. Thanks so much for sharing!
So simple and tasty. We grilled some flank steak, cut it against the grain and added to the dish. We also 50%’d the cream sauce, kept the ratio for a saucier dish since we were adding meat! It was really good. The fettuccine noodles did need extra time though. We don’t care for al dente pasta, we prefer it completely done. Next time I’m going to sautรฉ some bite size chicken with a good sprinkle of “Slap Your Momma” and add to the dish. I think it will be even better. I will make again. Thank you for a great easy recipe!
This was really tasty! Served it with garlic bread & green beans and it was very satisfying. Might try adding spinach next time as suggested. Definitely adding this recipe to our regular rotation.ย
I made this just for one and it was SO YUMMY! I used chicken broth instead of vegetable broth and salted butter so the salt wasnโt necessary. I also made broccoli on the side then used the leftover sauce in my bowl for my broccoli and I think I was taken to heaven. Iโm going to make this again tomorrow haha
This was so easy and so delicious!! ย I had my doubts about it all cooking together in one pot but it was genius! Thank you for the awesome recipe – itโs going in the keeper file!!!
Has anyone tried doubling this recipe?
I doubled the recipe and used spaghetti, it turned out great. ย I ended up with too much liquid, but easily reduced it by removing the lid and cooking for a few extra minutes at the end. ย Next time I’ll try using one box (4 cups) of broth, and may try sour cream instead of heavy cream to give it a little stroganoff flavor. ย Thanks for a great recipe!
Hi! ย Has anyone used chicken broth instead of veggie broth? ย Would it affect the flavor much? ย ThNks!
I think that would be delicious. :)
Hi :)
I used chicken broth and it added a lot of saltiness that I loved!
Simplemente deliciosa! mil gracias y felicidades
Very easy and tasty. I did “mess” with the recipe just a bit to accommodate what was already in the pantry such as spaghetti vs fettuccine. The hubby gave it two thumbs up for taste and consistency. I was too eating to give any comment or gestures. The hubby and I both cook, and have been challenging each other to do more one pot main dishes lately because we are downsizing. This recipe is a keeper – good stuff.
If youโre thinking about this, go for it! So delicious. I subbed penne and added peas since Iโll be serving this to 16 month twins, penne is a bit easier for them!ย
On a side note, this site has been fantastic for our baby lead weaning journey once our kiddos were on solids. I omit salt where I can but itโs been great to have a spot for affordable and mostly health conscious recipes for the family to enjoy. Thank you all!
My very picky girlfriend (who hates mushrooms) looooooved this! I had to leave the noodles just a few minutes longer because they were more al dente than I wanted (and I added a tiny bit more broth), but I can’t wait to keep making this!
That looks so amazing! I am trying to find more ways to eat mushrooms (’cause they are so good for us!) and this looks like a recipe that I need to try – pronto!
Thank you Beth! You came thru with another simple and so very delicious recipe. This will be going into regular rotation for side dishes.ย
Wow! So savory and delicious and extremely easy to prepare. I usually have to force myself to eat mushrooms; but I definitely didnโt have to force myself to eat this! Two of us ate the entire pot! Thank you for such delicious recipes. All of my meals today were from your site, starting with baked oatmeal for breakfast, the balsamic cherry tomatoes and beans on garlic toast for lunch, and this for dinner.
Delicious! Mine ended up a little too salty because I used broth and am used to using water/stock, but that was my fault. I also used gluten free pasta from Tinkyada, and I’m happy to report that it came out perfect! I was worried that it would come out mushy, but it was great. :D
It is a GREAT recipe and I ended up eating most of it so I had to fix another pot. When I did the family LOVED it. Normally I hate mushrooms, but this recipe made me actually love mushrooms. I cant wait to try more recipes with mushrooms now.
I made it in 2 pots cause I’m a rebel. Worked out great! Used cremini mushrooms + margarine instead, but not much different I assume. The flavor was exactly how I hoped it would be. The ratio of everything was decent, though more mushrooms would have been better I think. Most importantly, it was very easy to make. Will add it to the recipe bank!
I made this last night fort my teenage son and his two friends and all three of them devoured it. Okay, so did I :). The friends even told me how good it was again as they were leaving! I think if I offered to make it again tonight my son would not refuse.
Made this with what I could find at aldi, white mushrooms and shells, with grated parm. Delish 11/10 would make again.
Best Milky Noodles ever!
I think this recipe turned out pretty great! I adjusted it a little to go with what I had on hand that may have messed with the flavors a little too much. I used chicken broth instead of vegetable but I didn’t think that was too noticeable, added about half an onion, a couple of handfuls of spinach, but I messed up by adding too much parmesan! Way to gummy with all that cheese. but the flavor was great!
How are the left overs?ย
Same person here. Iโve not tried to left
Over abut I will say, while delicious, Iโd at all possible, use wayyy more mushrooms. Tasty as is tho! Hope it holds up for lunch!
It does dry up some as the pasta absorbs more of the sauce, but still pretty tasty!
This was one of the best things I’ve ever eaten, seriously. Thank you so much!
Hi can you freeze this dish please thank you
This one is probably not going to freeze well. It will most likely get really dried out.
Ok thank you i might try to freeze and the next time add a bit of broth to moisten it up
So easy so quick! ย Tastes like you spent hours in the kitchen. ย Thanks for another great recipe.
So good! I used a can of coconut milk to make it vegan, and bullion and a little less water. It came out great, and was easy to make. Thank you, Beth, for another delicious, affordable meal ๐
I also tried it with a can of coconut cream, and it turned out great!! I added some nutritional yeast at the end as well.ย
I love your website and cook from it a lot. The flavors in this were ๐ฏ. Super easy weekend dish. I ended up making 2 batches. The first batch was watery. I cut the broth down to 2 cups and cook the pasta for 15 mins, and it was perfect.
This dish looks so wonderful! I may have to try a low-carb version. Creamy pasta with mushrooms is so comforting. I’m pinning for the future!
I made it with Shirataki noodles–several brands available, some shelf stable and others in the supermarket produce section with tofu and egg roll wrappers. They are basically zero carb and I’ve been using them for nearly a year to feed my type 2 diabetic DH. Very little intrinsic flavor, but nice bouncy mouth feel–made from the root of a Japanese plant, they’re available in rice, spagetti, and fettucine form, and absorb flavors of any sauce. They come out of the package smelling funky, so follow directions for rinsing, etc, and they will taste fine. The cost of $2-3 for nearly zero calorie, zero carb for 2 servings isn’t going to break my frugal budget. As 8 oz of dried pasta is 480 calories, or 120 per serving in this recipe, shirataki is a very attractive sub.
This recipe is delicious, and for others avoiding heavy cream, 1/3 c for the whole recipe adds 68 calories per serving, way less than 100 calories per T of oil, butter, margerine, or many salad dressings that we consume without much thought. We need 25-30% fat of calories daily for healthy gut, brain, hair, skin, nails, etc. For most of us, that’s 300-375 fat calories, based on a 1200 calorie diet. Nutritionists consider a low fat diet to be one in which no more than 30% of calories are from fat. Unless watching carefully, that’s easily exceeded, but I don’t think 68 fat calories from the cream are a particular problem. The dish also includes 50 fat calories per serving from butter, but 118 total seems a reasonably low number for a dinner entree–and the taste is worth every single calorie!
I also used Better Than Bullion mushroom flavor for the broth.
Yes, the Shirataki noodles are gluten free and keto friendly..
The recipe is sooo good!! I boil the noodles for 15 minutes then dry fry them for 5-10 minutes.
Delicious and less rubbery.