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Creamy Mushroom and Thyme One-Pot Pasta

If you're looking for a cozy, comfort-food dinner that feels fancy but is actually super simple, this is it! The earthy mushrooms and fresh thyme create such a rich, restaurant-quality sauce. My kids love the creamy sauce, and I love that it comes together in just one pot!
Print Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb mixed mushrooms cremini, button, shiitake, sliced
  • 3 cloves garlic minced
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 12 oz fettuccine or linguine pasta
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach optional
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat butter and olive oil in a large, deep skillet or pot over medium-high heat. Add the sliced mushrooms and cook until golden brown and any liquid has evaporated, about 6-8 minutes.
  2. Add garlic and thyme to the mushrooms and cook for 1 minute until fragrant, stirring frequently.
  3. Pour in the vegetable broth and heavy cream, then bring to a gentle boil.
  4. Break the pasta in half and add it to the pot, making sure it's submerged in the liquid. Reduce heat to medium and cook, stirring frequently, for 10-12 minutes until the pasta is tender and the sauce has thickened.
  5. If using spinach, stir it in during the last 2 minutes of cooking until wilted.
  6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.