Mushroom lovers unite! This is a rich pasta brimming with mushroom flavor. Add a little garlic bread, and in under an hour, you have a meal fit for a king.
You can use various types of mushrooms in this dish. A lot depends on how much mushroom taste you want to bring forward. For example, Bella mushrooms are stronger than white button mushrooms. Portabella mushrooms have a meatier texture.
As with so many other pasta dishes you don’t have to stop with the recipe basics. If you want a little chicken in the pasta, broccoli, or a hint of basil, go for it! Use a pot that’s at least 3-quarts in size (like a dutch oven). The key to success for this dish is to stir, stir, stir. You don’t want the pasta sticking or undercooked.
One Pot Pasta: Mushroom
- 3 Tbs fresh minced garlic
- 1 lb mushrooms (your choice), (sliced)
- ¼ cup butter
- 1/4 tsp kosher salt
- ¼ tsp. Pepper
- 1 pound pasta ((fettuccine is nice))
- 5 cups broth ((vegetable or chicken))
- ⅔ cup heavy cream
- ½ cup parmesan cheese, (grated.)
- Saute the garlic and mushrooms in butter.
- Once the mushrooms are soft, add salt and pepper
- Pour in the broth and pasta
- Cover the pot, bringing everything to a boil.
- Recover the pot, and then cook over medium-low heat.
- Simmer the mix, stirring every 3 minutes over the next 10 minutes.
- When the pasta is tender, slowly pour in the heavy cream, stirring.
- Add the parmesan watching for it to integrate, making a sauce.
- Serve immediately.