This creamy mushroom pasta is a rich, comforting one-pot meal where tender mushrooms, garlic, and fettuccine come together in a silky Parmesan cream sauce. Everything cooks in one pan, making cleanup easy and keeping all the flavor concentrated in one dish. It’s quick enough for a busy weeknight but indulgent enough to feel like a treat.

Why You’ll Love This Recipe

I love this recipe because it delivers maximum comfort with minimum effort. It uses simple ingredients, cooks all in one pot, and turns out creamy, flavorful, and satisfying every time. The mushrooms give the dish an earthy depth, and the Parmesan melts beautifully into the sauce, creating a velvety texture. It’s also easy to customize and can be made vegetarian without sacrificing any flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cloves garlic, minced

• 8 ounces baby bella mushrooms, sliced

• 2 tablespoons unsalted butter

• 1/8 teaspoon salt

• 1/8 teaspoon freshly cracked black pepper

• 8 ounces fettuccine (or any pasta of choice)

• 2 1/2 cups vegetable broth

• 1/3 cup heavy cream

• 1/4 cup grated Parmesan cheese

Directions

1. I start by preparing the ingredients: mincing the garlic and slicing the mushrooms.

2. In a large deep skillet or sauté pan, I melt the butter over medium heat. Once melted, I add the minced garlic and sauté it for about 1 minute until fragrant but not browned.

3. I then add the sliced mushrooms along with the salt and black pepper. I cook them for about 5 to 7 minutes, stirring occasionally, until the mushrooms soften, release their moisture, and begin to brown around the edges.

4. Next, I add the uncooked fettuccine directly to the skillet, followed by the vegetable broth. I gently press the pasta down into the liquid as much as possible.

5. I cover the skillet with a lid and raise the heat to medium-high to bring the broth to a boil. Once boiling, I give everything a good stir, replace the lid, reduce the heat to medium-low, and let it simmer.

6. I continue to simmer the pasta for about 10 minutes, stirring every few minutes to prevent sticking. I make sure the lid goes back on after each stir.

7. After 10 minutes, the pasta should be tender and most of the liquid absorbed, with a bit of creamy sauce left in the pan.

8. I pour in the heavy cream, stir to combine, and then turn off the heat.

9. Finally, I add the grated Parmesan cheese and stir until it’s melted into the sauce. I taste and adjust with more salt or pepper if needed, and serve immediately.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• I sometimes switch out the baby bella mushrooms for white button mushrooms or a mix of wild mushrooms for a more complex flavor.

• For added greens, I toss in a couple handfuls of fresh spinach during the last few minutes of cooking. It wilts down quickly and blends beautifully into the sauce.

• If I’m in the mood for a heartier dish, I add grilled chicken or sautéed sausage slices.

• When I want a bit of tang, I stir in a splash of white wine with the mushrooms before adding the pasta.

• For a lighter version, I’ve used half-and-half or even whole milk instead of heavy cream — the sauce is a bit thinner but still tasty.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since pasta tends to absorb the sauce over time, I add a splash of broth, water, or milk when reheating to bring back the creaminess. I usually reheat it gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each round. I don’t recommend freezing this dish because the sauce may separate and become grainy once thawed.

FAQs

Can I make this recipe vegan?

Yes, I use plant-based butter, a dairy-free cream like cashew or oat cream, and nutritional yeast or vegan Parmesan to replicate the cheesy flavor.

What kind of mushrooms work best?

I usually go with baby bella mushrooms because they have a deeper flavor, but white button mushrooms also work well. A mix of mushrooms can give the dish even more depth.

Do I have to use fettuccine?

Not at all — I’ve made this with spaghetti, linguine, and even short pasta like penne or rotini. Just make sure to adjust the liquid and cook time as needed.

What should I do if the pasta sticks or the liquid evaporates too fast?

If that happens, I simply add a little more broth or water and stir gently to loosen any pasta from the bottom of the pan. I try to keep the heat low enough for a steady simmer, not a rapid boil.

Can I add more vegetables?

Definitely. I’ve added spinach, peas, sun-dried tomatoes, and even kale. I stir them in at different points depending on how long they need to cook — leafy greens near the end, heartier veggies a bit earlier.

Conclusion

This creamy mushroom pasta is a go-to meal for me when I want something cozy, rich, and quick to make. It’s packed with flavor from just a few ingredients and works beautifully as a main dish or alongside a fresh salad. Whether I’m making it for a quiet night in or sharing it with guests, it never disappoints.