This one pot garlic butter parmesan mushroom pasta recipe is fantastic. Simple to make and easy to clean up after!
I love any type of pasta dish. I’m a sucker for carbs and pasta is my weakness. This recipe for one pot garlic butter parmesan mushroom pasta just makes it that much harder…because this tastes fantastic!
So let’s get to why I love this dish so much. First of all, it’s incredibly tasty and full of flavor. The garlic butter blends so well with the parmesan cheese. Add in the mushrooms (which are my favorite) with some perfectly cooked pasta…what is there not to like!?
What else do I love about this dish do you ask? Well it’s a fantastic one pot meal. Any time I can find a recipe for a one pot meal – I’m going to give it a shot! They’re usually so simple to make and the clean up is just so simple….you only have to clean one pot after all!
Now the actual cook time 15 minutes, and that comes after 10 minutes of prep work. So let’s do the math here: 25 minutes of cooking + one pot to cook/clean = one perfect weeknight meal!
- 1 tablespoon olive oil
- 3-4 cloves garlic
- 1 pound sliced mushrooms or double, if you want a lot of mushrooms!
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon salt
- 5 cups water, stock or milk
- 1 pound spaghetti uncooked
- 2-3 tablespoons butter
- 3-6 oz cream cheese (use more or less depending on desired creaminess) OR soft goat cheese
- 3 ounces finely grated parmesan
Start by heating up a large skillet over medium heat.
- Add in the oil and cook the mushrooms and garlic until they become softened. Typically takes around 4 minutes.
Add in the herbs, salt, liquid, and spaghetti. Bring the pot to a boil, then let it simmer for 10 minutes or until the pasta is done.
Stir in the butter, cream cheese, and parmesan. Serve the dish immediately.
If you feel that your pasta looks a little too dry, add up to 1 cup more of liquid. How much you need depends on what type of pasta you’re using and how you personally like your sauce.
If you’d like to add more flavor to this dish, add in some chopped onion along when you are cooking the mushrooms. You can also add in some grated lemon zest, chopped parsley, and black pepper after you’re finished cooking.
Original recipe from: savorynothings.com