A comforting one-pot meal with mushrooms, cream, and Parmesan for rich, easy-to-make flavors and minimal cleanup.
# What You Need:
→ Vegetables
01 - 14 oz cremini or button mushrooms, cleaned and sliced
02 - 3 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Pantry
05 - 12 oz dried pasta (penne, fusilli, or spaghetti)
06 - 2 tbsp olive oil
07 - 4 cups low-sodium vegetable broth
→ Dairy
08 - ½ cup heavy cream
09 - ½ cup grated Parmesan cheese (plus extra for serving)
→ Seasonings
10 - 1 tsp salt (adjust to taste)
11 - ½ tsp black pepper
12 - ¼ tsp dried thyme (optional)
13 - Pinch of red pepper flakes (optional)
# Steps:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2 to 3 minutes until translucent.
02 - Incorporate minced garlic and cook for an additional 1 minute until fragrant.
03 - Stir in sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly browned.
04 - Pour in vegetable broth and bring the mixture to a boil.
05 - Add pasta, salt, black pepper, thyme, and red pepper flakes if using. Stir well, reduce heat to medium-low, and simmer uncovered for 10 to 12 minutes, stirring frequently until pasta is al dente and most liquid has absorbed.
06 - Lower heat to low. Stir in heavy cream and Parmesan cheese until the sauce is creamy and the pasta is thoroughly coated.
07 - Remove from heat, stir in chopped parsley, adjust seasoning as needed, and serve immediately topped with extra Parmesan and parsley.
