One-Pot Creamy Mushroom Pasta (Printable version)

Tender pasta mingles with earthy mushrooms and thyme in a rich, creamy sauce topped with Parmesan cheese.

# What You Need:

→ Pasta

01 - 12 oz pappardelle

→ Mushrooms & Aromatics

02 - 1.5 lb mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Sauce

08 - 1/2 cup dry white wine
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus more for serving
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh thyme sprigs
14 - Extra Parmesan cheese

# How to Make It:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
02 - Add sliced mushrooms and sauté until they release their moisture and begin to brown, 6 to 8 minutes.
03 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in white wine, scraping up any browned bits from the pan bottom, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a large pinch of salt. Stir to combine, ensuring pasta is mostly submerged in liquid.
06 - Bring mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and Parmesan cheese. Stir thoroughly and cook for 2 to 3 minutes until sauce thickens and coats the pasta evenly. Adjust seasoning with salt and pepper as needed.
08 - Transfer to serving dishes immediately. Garnish with additional Parmesan cheese and fresh thyme sprigs.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying what you've made.
  • The mushrooms release their own umami as they cook, making the sauce taste like you've been tending it for hours when it's really just thirty-five minutes.
  • It's elegant enough to serve when people come over, but casual enough to make on a Tuesday because you're hungry.
02 -
  • Don't walk away while the mushrooms cook—staying present means you'll catch the moment they go from pale to golden, which is the difference between good and unforgettable.
  • If your sauce seems thin after the cream goes in, keep simmering for an extra minute or two; the starch from the pasta thickens it naturally, and patience does more than panic.
03 -
  • Don't skip grating your Parmesan fresh—it melts into the sauce smoothly instead of turning grainy, and that difference is noticeable in every bite.
  • Keep a splash of pasta water nearby before you drain it; if your sauce ever seems too thick as things simmer, a tablespoon or two brings it back to silky without diluting the flavor.
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