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To make One-Pot Creamy Mushroom Pasta, you will need: - 12 oz (340g) penne pasta - 8 oz (225g) cremini mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Measuring your ingredients correctly is key. Use a kitchen scale for dry ingredients like pasta and mushrooms. For liquids, use a clear measuring cup. This ensures you add just the right amount. Accurate measurements help create the perfect dish. The quality of your ingredients matters. Choose fresh cremini mushrooms for the best flavor. Use heavy cream for a rich sauce. Freshly grated Parmesan cheese has more taste than pre-grated. Lastly, opt for low-sodium vegetable broth to control the saltiness. These choices will enhance your dish greatly. For the full recipe, check out the detailed instructions on making this delightful dish! First, gather all your ingredients. You will need penne pasta, cremini mushrooms, onion, garlic, vegetable broth, heavy cream, Parmesan cheese, olive oil, thyme, salt, and pepper. Measure each item carefully to make sure you have enough for the recipe. Next, prepare your workspace. Chop the onion and mince the garlic. Slice the mushrooms so they cook evenly. This prep work speeds up the cooking process. Now, let's cook! Start by heating the olive oil in a large pot over medium heat. Add the diced onion, cooking for 2-3 minutes until it softens. Stir in the minced garlic and sliced mushrooms. Cook them for 5-7 minutes. You want the mushrooms to brown and become tender. Add the penne pasta to the pot. Pour in the vegetable broth, then add thyme, salt, and pepper. Stir everything together. Bring it to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 10-12 minutes. Stir it occasionally. The pasta should be al dente, and most liquid will be absorbed. Next, reduce the heat to low. Pour in the heavy cream and mix well. This is where the sauce gets its creamy texture. Stir in the grated Parmesan cheese. Taste and adjust the seasoning if needed. Cook for another 1-2 minutes until the cheese melts and blends in. Finally, remove the pot from heat. Let it sit for a couple of minutes to thicken. This makes your dish rich and satisfying. Imagine the first step with a big pot on the stove, olive oil shimmering. Next, picture the onion turning a light golden brown, filling your kitchen with a warm scent. When you add garlic and mushrooms, the pot becomes a colorful mix. As the pasta cooks, the steam rises, making the kitchen smell amazing. Visualize the creamy sauce as you pour in the heavy cream, turning your dish from simple to gourmet. For the final touch, picture serving the pasta in bowls, sprinkled with parsley and Parmesan. The dish looks inviting, and it tastes just as good as it looks. Enjoy this One-Pot Creamy Mushroom Pasta delight in minutes! For a full recipe, refer back to the ingredients listed above. When making One-Pot Creamy Mushroom Pasta, you want to avoid a few key mistakes. First, don’t overcook the pasta. It should be al dente. If you cook it too long, it will become mushy. Second, don’t skip the sautéing step for the mushrooms. This step builds flavor. Lastly, be careful with salt. The broth and cheese often add enough. Taste before adding more. You can boost the flavor of your dish easily. Try adding fresh herbs like basil or thyme at the end. A squeeze of fresh lemon juice adds brightness. You can also mix in some red pepper flakes if you like heat. These small changes can make a big difference. Experiment with different spices to find what you love. To make your One-Pot Creamy Mushroom Pasta creamier, simply add more heavy cream. This gives it a richer taste. If you want a vegan version, replace heavy cream with coconut milk or cashew cream. For cheese, use nutritional yeast or a vegan cheese substitute. These swaps keep the dish tasty while fitting your diet. {{image_2}} You can change the mushrooms to create new flavors. I love using cremini mushrooms, but you can try others too. Use button mushrooms for a milder taste. Shiitake mushrooms add a rich, earthy flavor. If you want a bold taste, try portobello mushrooms. Mix different types for a fun twist! While I enjoy penne pasta, you can use other shapes. Fusilli or farfalle can work well. If you want a gluten-free option, try chickpea pasta or brown rice pasta. These options give you different textures and flavors. Just make sure to adjust cooking times for each pasta type. Want to make your dish even better? You can add some tasty extras! Try throwing in some spinach or kale for added greens. Sun-dried tomatoes add a burst of flavor. For a kick, sprinkle in some red pepper flakes. You can also stir in fresh herbs like basil or thyme. These add freshness and depth to your creamy mushroom pasta. For the complete recipe, check out the Full Recipe section. Store any leftover One-Pot Creamy Mushroom Pasta in an airtight container. This keeps the moisture in and stops other smells from getting in. Allow the pasta to cool first. This helps keep it fresh. Place the container in the fridge. It will last for up to three days. When you’re ready to enjoy the pasta again, reheat it on the stove. Add a splash of vegetable broth or water to prevent it from drying out. Heat it over low to medium heat, stirring often. You can also use a microwave. Heat in short bursts of 30 seconds. Stir between each burst for even heating. If you want to keep it longer, you can freeze the pasta. Use a freezer-safe container. Make sure to leave some space at the top. The pasta will expand as it freezes. It can last for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. To make One-Pot Creamy Mushroom Pasta gluten-free, you can swap the penne pasta for gluten-free pasta. Many brands offer gluten-free penne that cooks in the same way. Just check the package for cooking times since they may differ. You can also ensure that your vegetable broth is labeled gluten-free. This way, you keep all the rich flavors while making it safe for those with gluten issues. If you want to replace Parmesan cheese, there are several options. Nutritional yeast is a great choice. It adds a cheesy flavor without dairy. You can also use vegan cheese, which melts well. Another option is to use a mix of ground nuts, like cashews or almonds, with a little salt. This gives you a creamy texture and a nice taste. Yes, you can easily add protein to One-Pot Creamy Mushroom Pasta. Cooked chicken, shrimp, or sausage works well. You can also use beans or lentils for a plant-based option. Just add your protein at the same time as the pasta. This way, everything cooks together, and the flavors blend nicely. This post covered all you need for making One-Pot Creamy Mushroom Pasta. We explored key ingredients, from measuring tips to quality suggestions. I shared simple steps for cooking, with aids to guide you. Tips and tricks helped avoid common mistakes and enhance flavors. We also discussed various pasta options and storage methods. Remember, you can make this dish your own. Adjust ingredients and try new flavors. Enjoy crafting a meal everyone will love!

One-Pot Creamy Mushroom Pasta

Indulge in the creamy goodness of this One-Pot Creamy Mushroom Pasta that's perfect for a cozy dinner! With simple ingredients like penne pasta, savory cremini mushrooms, and rich Parmesan cheese, this dish is not only easy to make but incredibly delicious. Ready in just 25 minutes, it's a time-saver that doesn’t compromise on flavor. Click through to explore the full recipe and make your next meal a hit!
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Ingredients
  

12 oz (340g) penne pasta

8 oz (225g) cremini mushrooms, sliced

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened.

    Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are browned and tender.

      Add the penne pasta to the pot, followed by the vegetable broth, dried thyme, salt, and pepper. Stir to combine.

        Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for about 10-12 minutes, stirring occasionally until the pasta is al dente and most of the liquid has been absorbed.

          Reduce the heat to low and pour in the heavy cream, mixing well until the sauce is creamy.

            Stir in the grated Parmesan cheese, adjusting seasoning if necessary. Allow to cook for an additional 1-2 minutes until the cheese is melted and the sauce is well combined.

              Remove from heat and let sit for a couple of minutes to thicken slightly.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                  - Presentation Tips: Serve the pasta in bowls, garnished with fresh parsley and an extra sprinkle of Parmesan cheese. For an added touch, drizzle with a little olive oil before serving.